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By

AIRS. ELIZABETH M. WEETER

Class :'\3J£-

Copyright If

COPYRIGHT DEPOSIT.

THE LUTHERAN COOK-BOOK

A

compilation of carefully selected and tried recipes for
three times every day eating,

We may live without poetry, music and art,

We may live without conscience and live without heart,

WTe may live without friends, we may live without books,

But civilized man cannot live without cooks.

J& J& J&

FOURTH EDITION

Compiled by
MRS. ELIZABETH M. WEETER

Ccpvright, 1907

Oop.yiiiim entry

FsJb 1° lcic7
GLASS* XXc. NO.

B.

INTRODUCTION

1|The wide-spread popularity of former editions of this
book, and a growing demand for practical recipes which
stick to one's ribs, is our apology for this one.

•The recipes in this book are gathered from many sources;
some of them are old, some are new, all, we believe,
are good.

llThis, the fourth edition, is revised, enlarged, and in
part rewritten.

1|In submitting it to the progressive housewife our aim is
to provide her with a cook-book in the careful, intelligent
use of which she will be able to set her table appetiz-
ingly and, at the same time, economically.

Price 35 cents, postpaid

Address

Mrs. Elizabeth M. Weeter,
Newark, Ohio.

INDEX

Page

Meats and Eggs 5

Soups 13

Poultry and Game 19

Fish and Oysters 23

Vegetables 27

Salads, etc ; 32

Bread , Fritters , etc 37

Pies, Puddings, Ice Creams, Desserts 43

Cakes, Icings, Fillings 53

Pickles 66

Be verages 71

Fruits, Jellies, and Preserves 77

Candies 83

Miscellaneous 89

What Householders should Remember 94

Domestic Emergencies 98

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No watching; no basting;
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1322 West Bancroft St., Toledo, Ohio

Meat and E££s

Beefsteak Roll. — Cut a slice from the round weighing
two pounds and about one inch thick. Cut one slice of fat
salt pork into small pieces or cubes. Lay the meat on a
board, sprinkle the pork over and roll up tight; tie a stout
thread round in several places and steam three hours. From
the liquid in the dish in which the meat was placed make
a gravy, using brown flour for thickening". Serve with
baked potatoes.

Veal Cutlets, German Style. — Two pounds of veal cut-
lets, one egg, beaten light, two teaspoonfuls of melted but-
ter, pinch of pepper, salt to taste. Cut the veal cutlets into
neat pieces, about the size of a silver dollar, pepper and salt
lightly, dip each piece into the beaten egg and melted but-
ter, and fry ten minutes in a little butter or good dripping.
They should be a nice brown on each side. Put in a plat-
ter and pour tomato sauce over them.

A Pot Roast. — Use for this a portion of the brisket,
which is one of the cheapest cuts of meat. To prepare,
place in a pot without water, and stir about over the fire
till well browned, after which add boiling water nearly
sufficient to cover the meat. Boil slowly till done, allow-
ing twenty minutes to a pound, adding when half done the
salt. Half an hour before done, pare a few potatoes, and
place them under the meat. When ready to take from the
fire, thicken with flour, adding curry at the same time if
desired. If properly cooked, the meat will be tender and
the gravy rich and free from grease and lumps. — The Luth-
eran ( )bserver.

Baked Ham. — Ham intended for boiling should be thor-
oughly washed, rubbing with a coarse cloth. Put into a
large vessel, so that it may be covered with cold water.
If large, boil about fifteen minutes for each pound of ham.

5

When done, remove from the fire and let cool. Remove the
skin and spread over the top a mixture made as follows :
( >ne tablespoonful of mustard, one-half tablespoonful black
pepper, and two teaspponfuls of brown sugar. Lay the
ham in a pan and pour mixture over it. Bake, basting fre-
quently.

Meat Cakes. — Take raw beef, and with chopper cut
finely, as for sausage meat. Season with pepper and salt,
and if desired, a little raw onion, but this must be cut very
finely. Shape into balls like sausage meat, and fry in hot
fat, as one would doughnuts. Care must be taken that the
meat is well cooked. — Mrs. O. H. Melchor, Springtown,
Pa.

Veal Croquetts. — Chop fine cold cooked veal ; add one-
third as much mashed potatoes, and one-half onion, chop-
ped fine ; salt and pepper to taste. Mix with egg, then make
into small cakes; dip in beaten egg, and roll in cracker
dust, and fry in boiling lard. — Mrs. Geo. Geiss, Allentown,
Pa.

Hash. — Cut fine any cold beef that may be left from
a meal, 2 onions, 4 large potatoes. Amount of onions and
potatoes must be increased or diminished according to
amount of meat used. After making a gravy of I table-
spoonful of lard and two tablespoonfuls of flour, add two
tablespoonfuls of vinegar; then stir in the meat, onions.
potatoes and a little parslev cut fine ; boil about fifteen min-
utes.—Mrs. L. B. Hafer, Philadelphia, Pa.

Hamburg Steak. — One-half pound lean, raw beef chop-
ped fine, season with onion, salt and pepper. Shape into
small flat balls, using but little pressure. Put into frying
pan a small piece of butter, and when hot put in steak.
Turn frequently. A little chopped salt pork is an improve-
ment. *

Veal Loaf. — Two pounds ground veal or beef, one-half
cup cracker crumbs, two eggs, one-half cup rich cream,
butter size of an egg and parsley, salt and pepper to suit
taste. Mix all together and roll in cracker crumbs. Put in
pan with little water. Cover and bake till the juice comes

6

out on top. This can be served warm or cold. — Miss Emma
Senseman, New Kingston, Pa.

Beef Juice. — Take fresh, juicy beef, remove all fat and
skin and cut in half inch blocks. Place pan on stove, when
hot put in a little of the meat at a time, turning pan from
side to side until it turns white (do not fry), remove from
pan and put into beef press and squeeze all the juice from
it. Serve with cracked ice and salt to taste.

Ham Toast. — Toast as many slices of bread as there
are people to serve. For each slice allow the yolk of one
egg beaten, a spoonful of milk and a rounding tablespoon-
ful of minced cold boiled ham. Let the ham heat through
and the eggs curdle, but not harden and spread on the toast
at once. If the mixture boils it will be spoiled.

Beef Loaf. — Two pounds of beef steak ground fine, one
cup cracker crumbs, one-half cup melted butter, two eggs,
one cup sweet milk (hot) salt and pepper to taste. Water
may be used instead of milk. Mix well together and form
into a loaf. Bake about two hours, basting with water
while baking. — Mrs. Charles Hetrick, New Kingston, Pa.

Veal Loaf. — Select a knuckle of veal, or any bony piece
that has a large proportion of gelatine. Cut in small pieces,
and remove any fragments of bone. Cover with cold water,
boil quickly, skim and add one onion, one teaspoon of salt,
and one saltspoon of pepper. Let it simmer until the meat
slips from the bone, the gristly portions are dissolved, and
the liquor reduced to one cup. Remove the meat, pick out
all the bones, strain the liquor and season highly with salt,
lemon juice and pepper, and slightly with sage or thyme.
Chop or pick the meat apart ; add two or three tablespoons
of powdered cracker and the meat liquor; mix well and put
into a bread pan. Put it in a cool place and when hard,
serve in thin slices. The gelatine in the meat liquor will
harden and hold the meat together without pressure. Serve
in slices daintily garnished. — This is Mrs. Lincoln's Recipe.

Stuffed Beefsteak. — Take a round <A beef steak, salt
and pepper. Make a dressing of bread crumbs and parsley;
butter same as for chicken, and lay in the steak; tie up

and put in pan to roast. Lay a slice of fat salt pork on
top, and baste often.

Savory Meat. — Three and one-half pounds raw lean
beef from the round, chopped fine, six soda chackers rolled,
three eggs not beaten (just mixed), one tablespoon salt,
one tablespoon pepper, one nutmeg, four tablespoons cream,
one spoon water, small piece butter, one teaspoon parsley.
Bake in oven one and one-half hours, basting with butter
and water.

Deviled Ham Sandwich. — Chop cold boiled ham very
fine. For each teacupful take the yolks of two hard boiled
eggs, one-half teaspoonfnl of mustard, and half cup of
nulled butter, some salt and pepper to taste. A little chop-
ped pickle gives it a good taste. Spread between slices of
bread.

Veal Steak. — If it is necessary to wash the veal, wipe
dry. Dip in beaten egg, then into cracker crumbs, and fry
in half butter and lard to a nice brown. Season with pep-
per and salt in the pan.

Veal Loaf. — Three pounds veal, one-quarter pound
pork, two eggs, five crackers crumbed, one-half cup milk.
Bake one and one-half to two hours. — Mrs. James H.
Moore, Newark, Ohio.

Sandwich Filling. — Boil pork tenderloin until tender,
well seasoned with salt and pepper, grind, mix with chop-
ped nuts and mayonnaise. Spread between thin slices of
bread with or without a lettuce leaf. — Mrs. F. D. Altman,
Atchison, Kansas.

Panned Beef. — Use nice, tender steak ; have pan hot
and put meat in. Let be a moment and turn ; keep turning
from side to side until done; the quicker it can be browned
the better. Pepper and salt to taste, and spread plenty of
butter on both sides. Serve at once.

Roasted Beef. — To roast beef properly, it should be
boned, rolled together and secured by skewers. Prepared
in this way, a roast of four or six pounds will answer a
small family for several meals, as it can be nicely re-roast-
ed the see- »n d day. Place it in a roaster, dredged with salt,
pepper and flour; add boiling water, and roast for two

8

hours. Longer time is required if the meat is desired
well done.

To Cook Sweetbreads. — Having sealded in salted
water, remove stringy parts. Then stand them in cold
water ten minutes. Drain on towel. Dip into egg and
bread crumbs, and fry in butter.

Baked Eggs. — Break eight eggs into a well buttered
dish, put in pepper and salt, bits of butter, and three table-
spoons cream. Set in the water 5 minutes, or set in oven
and bake twenty minutes.

Dutch Dish. — To one pound of veal or fish remnants,
add a fourth of a pound of bread that has been moistened
with beef tea, one finely ehoped onion, one-fourth each of
salt and ground cloves, three tablespoonfuls of melted but-
ter, one-half a lemon peel grated, and the well beaten yolks
of three eggs. When these are mixed, put the stiffly beaten
whites of the eggs into the mixture, pour into a buttered
baking dish and bake three-quarters of an hour.

Scrambled Eggs. — Beat together eight eggs, add pep-
per and salt to taste, 1 pint of milk, then pour in a hot pan
that has one tablespoonful of hot lard in it. Fry until it
can be taken from pan on a cake turner. — Mrs. M. E. Ridg-
K\ . Hampstead, Md.

Pickled Eggs. — Take five eggs to one jar. Boil hard,
peel and put in a jar. Scald vinegar, a few slices of red-
beet, celery seed, and mustard. Place over eggs and seal.

Omelette. — Six eggs, one cun of milk, a tablespoonful
of Hour, a pinch of salt. Beat whites and yelks separately.
Have a buttered pan very hot. Bake in quick oven five
minutes.

Boiled Eggs Served in Cream. — Boil one-half dozen
eggs about fifteen or twenty minutes. Shell and cut off
a little white so the egg will stand up alone. Boil one
pint of cream and thicken with one tablespoon flour. Sea-
son with salt, pepper and a little butter. Pour the cream
over the eggs, garnish with parsley and grated yolk of a
hard-boiled egg.

Deviled Eggs. — Boil hard one dozen eggs, put in old
water and peel; cut in halves (lengthwise); take put the

9

yelks and mash fine, put in a lump of butter size of hickory-
nut, salt and pepper to taste; a little mustard and enough
vinegar to mix all together well. Fill the whites and serve
cold.— Mrs. J. H. Diehl, St. Clairsville, Pa.

Fricassee Eggs. — Toast half dozen pieces of bread, lay
on plate and garnish with parsley. Melt one tablespoonful
of butter, add one tablespoonful of flour, stir until smooth,
one and one-half pints milk, add the whites of six hard
boiled eggs, chopped fine. Pour this over toast. Grate
yelks and sprinkle over top. Serve hot. — Mrs. John D.

Lippy.

Souffled Eggs. — Three eggs beaten separately, juice of
half a lemon, three tablespoonfuls of pounded sugar, one
tablespoonful of Mother's cornstarch, two tablespoonfuls of
Hour; milk enough to make a batter; one-half teaspoonful
of Royal Baking Powder. Bake 15 minutes in quick oven,
and serve hot. — Mrs. S. F. Greenhoe, Stone Church, Pa.

To Soft Boil Eggs. — Bring water to boiling point then
put in eggs and keep boiling for exactly three minutes.

To boil a Ham. — A blade of mace, a few cloves, a
sprig of thyme, and two bay leaves. Well soak ham in
large quantity of water for twenty-four hours, then trim
and scrape very clean; put into large stewpan, with more
than sufficient water to cover it; put in mace, cloves, thyme
and bay leaves. Boil four or five hours, according to
weight : when done, let it become cold in liquor in which
it was boiled. Then remove rind carefully, without injur-
ing the fat ; press cloth over it to absorb as much of the
greese as possible. It is always improved by setting in
the oven for nearly an hour, till much of the fat dries out,
and it also makes it more tender. Shake some bread rasp-
ings over the fat. Serve cold garnished with parsley.

Fried Salt Pork. — Cut fat salt pork in thin slices and
soak in milk for a few hours. Pour boiling water over,
drain and fry until crisp. When partly fried they may
be dipped into batter, then finished in the same pan, turn-
ing several times.

Pork and Beans. — Soak one quart white beans over
night in cold water. Drain, add fresh water, and simmer

10

gently till tender. Put in baking pan and place in center,
rind up, gashed, one-half pound fat salt pork parboiled.
Mix one teaspoon salt, one-half teaspoon dry mustard, and
one tablespoon molasses; add to the beans, with enough
boiling water to cover. Bake eight hours in a moderate
oven, adding more water as necessary.

Liver and Bacon. — Cut liver in one-half in. slices, soak
in cold water 20 minutes, drain, dry and roll in flour. Have
pan very hot. Put in bacon thinly sliced, turn until brown,
transfer to hot platter. Fry liver quickly in the hot fat,
turning often. When done pour off all but one or two
tablespoons fat, dredge in flour until it is absorbed, and
stir till brown. Add hot water gradually to make smooth
gravy, season and boil one minute. Serve separately.

Few people know that lamb's liver is as tender and
well flavored as calf's liver; it is much less expensive.

Stew, Irish. — Time, about two hours. Two and one-
half pounds chops, eight potatoes, four turnips, four small
onions, nearly a quart of water. Take some chops from
l<»in of mutton, place them in a stewpan in alternate layers
of sliced potatoes and chops ; add turnips and onions cut
into pieces, pour in nearly quart cold water; cover stew-
pan closely, let stew gently till vegetables are ready to
mash and greater part of gravy is absorbed; then place in
a dish ; serve it up hot.

Mutton Haricot. — Cut two pounds breast mutton in
pieces, roll in flour, and brown in drippings. Transfer to
a stewpan, and two sliced onions, cover with boiling water,
and simmer until very tender. Add one pint parboiled po-
tatoes or one pint boiled macaroni and one pint shelled
peas; season, simmer till vegetables are done.

Brown Kidney Stew. — From a beef kidney cut off the
outside meat in bits, rejecting tubes and purplish cores.
Cover with cold water; heat slowly till steaming, drain,
;\(\i\ cold water, and heat a second and again a third time.
To the drained kidneys add one cup brown sauce, season
very highly with AYorcestershire and catsup, and stand
over hot water for ten minutes.

II

Memorandum

12

Soups

Vegetable Soup. — Boil a beef bone, or a piece of beef
until well done; add boiling water enough to make amount
wanted; add about a pint of chopped cabbage, a half pint
of tomatoes, three small onions, three potatoes, three car-
rots, a half pint of sweet corn, parsley and summer savory
to suit taste. Let all boil slowly an hour or longer. If
1 (referred, you can add a little thickening. Serve with
crackers.

Corn Soup. — Grate carefully one pint of fresh corn,
being careful not to get any of the cob in ; add to the
corn one pint ^\ water, and cook fifteen minutes. When
tender, add one quart of boiling milk (morning's milk pre-
ferred), three tablespoonfuls of butter rubbed smooth with
one tablespoonful oi flour, and a little salt. Let it boil up,
then serve with crisp butter wafers. — Lutheran ( )bserver.

A Delicious Corn Soup. — Use for every canful of corn
one and one-half pints of milk, one and one-half table-
spoonfuls of butter, one tablespoonful of flour, one level
teaspoonful of salt, one-sixth of a teaspoonful of pepper and
one tablespoonful of minced onion. Mash the corn as fine
as possible, and then put it into the double boiler. Put
the milk — except one gill, which you will reserve for blend-
ing the flour — with the corn, and cook for a quarter of an
hour. Cook the onion in the butter for about ten minutes,
stirring frequently and taking care that it does not burn,
and add it to the corn and milk. Mix the cold milk which
you reserved with the Hour, and when it is well blended
and perfectly smooth stir into the hot mixture. Add the
salt and pepper and cook for ten minutes longer, then
strain and serve very hot.

Turtle Soup. — After turtle is cleaned, place in kettle
with plenty of water and boil tender. Remove from the

13

water and pick meat from the bones. To the broth add
six potatoes cut in dice, cook until soft, then add the tur-
tle. Let this boil one-half hour and add thickening of two
tablespoonfuls flour in cup of water and lump of butter the
size of an egg. Just before serving add four hard boiled
eggs chopped fine, a half of a lemon, and one teaspoonful
of ground cloves. Pepper and salt to taste. — Mrs. John D.
Lippy.

Croutons. — Cut bread about half an inch square and
toast quite brown and serve with soups.

Soup Stock. — Place a large beef shank (with bone well
cracked) in two gallons of cold water. Add one table-
spoonful of salt and boil all day, skimming carefully just
before it begins to boil. Strain and cool. In the morning
skim off the fat, and turn into a soup kettle without the
sediment. It is then ready for any kind of soup-. — Mrs. F.
R. Fulton, Minneapolis, Minn.

Mock Bisque. — Use one-half can of tomatoes, one
quart of milk, one-third cup of butter and two level tea-
spoons of cornstarch. Heat the milk and tomato separate-
ly. Rub the tomato through a strainer and then put back
on the stove to keep it hot. Take one rounding table-
spoon from the one-third cup of butter and let it get hot
in a saucepan. Add all the cornstarch at once, stir and
cook until smooth. Then add the hot milk slowly, almost
drop by drop. When all is in add salt and pepper, and
then turn in the hot tomato and also the remainder of ths
butter. Stir and it is ready to serve. If the tomatoes are
not very acid the soup will not curdle, although many
cooks think it necessary to add a pinch of soda. This soup
is served with croutons or bread cut in dice and fried in
lard.

Tomato Soup. — Place one pint of tomatoes, one pint
of water, one-fourth of a small onion, and a little parsley,
over the fire. Cover closely and stew gently for an hour.
Then strain through a coarse sieve. Lift out onion and
parsley, and pulp the tomato through. Rub two table-
spoonfuls of flour and one of butter together. Return the
soup to the fire, and when hat add thickening. Cook three

14

minutes. Add salt and pepper to taste, and serve. — Mrs. S.
F. Tholan, Ambler, Pa.

Mock Bisque Soup. — Place one and one-half quarts of
sweet milk over the fire to boil. When the milk boils, add
one tablespoonful flour dissolved in a little of the milk,
three tablespoonfuls of butter, and one quart of tomatoes
stewed and strained. Also add one small teaspoonful of
soda. Salt and pepper to taste.

Potato Soup. — Three potatoes, one quart milk, two
slieed onions, three tablespoonfuls butter, two tablespoon-
fuls flour, cue and one-half teaspoonfuls salt, one-fourth
teaspoonful celery salt, one-eighth teaspoonful pepper, few
grains cayenne, one teaspoonful chopped parsley. Cook
potatoes in boiling salted water. When soft rub through
strainer. Scald milk with onion, remove onion, and add
milk slowly to potatoes. .Melt half the butter; add dry
ingredients, stir until well mixed, then stir into boiling
soiq). Cook one minute, strain, add remaining butter and
sprinkle with parsley.

Pea Soup. — Soak one-half pint dried peas in water over
night. Cut in small blocks two potatoes and one onion.
Teas will require from three to three and one-half hours to
cook. Use piece of boiling beef or soup stock. — Mrs. H.
C. Roehner, Hoagland, [nd.

Clam Soup. — Twleve clams cut fine, one quart water,
three potatoes diced, two hard boiled eggs. Boil potatoes
and clams until potatoes are soft. Then add one pint rich
milk or cream. Then add butter or cream balls. Take
butter size of walnut, work in flour enough to make a
dough. Then make balls size of a bean. Add then the
eggs beaten light. Then salt, butter and pepper to suit the
taste. — Miss Emma Senseman, New Kingston. Pa.

Noodles for Soup. — Take a large cupful of flour, a
pinch of salt and an egg. Mix these together thoroughly,
roll very thin (adding more flour, if necessary, while rolling
to keep from sticking). Roll the dough together in a tight
roll; take a sharp knife and cut very tine, rut these into

15

soup and let boil a few minutes. Add seasoning to taste.—
Mrs. S. Frankforter, Hampstead, Md.

Chicken Corn Soup. — Cut one chicken in joints and
boil very soft in four quarts of water. When soft, pick
meat from bones and chop rather fine. Add to broth, and
then add two cans fine cut corn, or the corn from ten ears.
Boil a few minutes, then thicken with one egg, rubbed into
as much flour as it will absorb. Salt and pepper to taste,
and boil three minutes longer. Add more water if too
thick and rich. — Mrs. G. F. Ritchey, New Kingston, Pa.

Bean Soup. — Boil beans, put through colander, and add
to beef broth and boil few minutes.

Tomato Soup. — ( )ne quart tomatoes, one quart water,
salt and pepper to taste, a lump of butter size of an egg
and let boil well, then add three pints sweet cream; let
come to a boil, then add one teaspoon of soda. Serve with
crackers. — Mrs. G. M. W'ertz.

Alphabet Soup. — ( )ne teaspoonful Armour's Extract of
Beef, one quart water, one and one-half tablespoonfuls but-
ter, one-half bay leaf, one-half teaspoonful salt, one tea-
spoonful chopped onion, one teaspoonful hour, one-eighth
teaspoonful paprika, two tablespoonfuls alphabets.

Dissolve Extract of Beef in w^ater ; add onion and bay
leaf. Cook ten minutes. Then add butter and flour mixed
together, stirring constantly. Let boil, strain, add alpha-
bets. Cook twenty minutes. Season and serve. — Armour's
Culinary Wrinkles.

Brown Soup Stock.— Three quarts beef broth, one-half
teaspoon ful pepper, two sprigs parsley, four cloves, one-
half bay leaf, one tablespoonful saft, two tablespoonfuls
butter, one-half cup each of carrots, turnips, onions and
celery, cut in dices.

Melt the butter, add the onion and brown; then add
the vegetables and seasonings to" cold water; cover and
cook slowly one hour; strain carefully and while hot add
the beef broth, stirring until it is thoroughly dissolved.

1 6

Add more salt and pepper, if necessary. Cool as quickly
as possible. This stock is used for a number of soups and
should be made in considerable quantities and kept in a
cool place until it is all used.— Armour's Culinary Wrin-
kles.

'/

Memorandum

18

Poultry and Game

To Prepare a Fowl. — Wash the fowl thoroughly inside
and out, to remove the oil, to which the dirt will adhere.
Singe and put the bulk of the stuffing in the neck, after the
crop has been removed. Truss the bird by pinning the
wings closely with skewer, then tie the legs closely to the
body with stout twine, and bind down the neck upon the
back. Sprinkle with salt and pepper, and lay strips of fat
salt pork over the breast. Bake in a hot oven two hours,
basting every fifteen minutes. — Lutheran Observer.

Roast Chicken. — Clean well and wipe dry inside of
fowl. Make filling as follows : Pour over stale bread
enough milk to moisten well, add two eggs, beaten light,
small lump of butter, a little onion, salt and pepper to taste.
Fill chicken and bake, basting often with the water from
the pan. Boil together the heart, liver and gizzard until
tender. Chop very fine, put back in the water they were
boiling in, pour into pan after chicken is removed, thicken
with a little flour, salt ami pepper to taste.

Chicken Mince. — Place two tablespoonfuls of butter
and one of flour in the pan : when thoroughly absorbed and
smooth add one cupful milk. When hot add two cupfuls
of cold cooked chicken that has been cut into dice and
stir well ; when quite hot add a seasoning of salt and at
the last moment a dust of pepper.

Baked Chicken. — Have the fowl prepared the after-
noon before. Prepare a dressing as follows: One pint of
corn meal, two eggs, two-thirds of a pint of sour milk,
one-half teaspoonful of soda: mix well and steam or bake
in oven. When done, soften with a little water. Add
chopped onion and pepper to taste. Stuff uncooked chick-
en and steam in cooker till done, then brown in hot oven.

Chicken Timbales. — ( me pint cold chopped chicken —

19

white meat preferred — one cupful grated bread crumbs, one
cupful milk, lump of butter size of a walnut, salt and pep-
per to taste, whites of four eggs. Boil together the bread
crumbs and milk until they thicken, then add gradually
the chicken, butter and seasoning. Remove from the fire
and when cold and just before serving add the stiffly beaten
whites of eggs. 1 Witter well some timbale cups — any ordi-
nary baking cups will answer — pour in the mixture, filling
cups about two-thirds full, and place in a pan containing
boiling water. Bake in a moderate over from fifteen to
twenty minutes. When done turn out on a platter and
pour around them the cream sauce. — Lutheran Observer.

Chicken Pudding. — Cut up the chickens and stew until
tender, then take them from the gravy, and put on a dish,
and season them with pepper, salt and butter. Make a
batter of one quart of milk, three cups of flour, one-half
cup of melted butter, two teaspoonfuls of Royal Baking
Powder, a pinch of salt: grease a pudding pan and put a
layer of the chicken at the bottom, then some of the batter
over it. Do this until the dish is full. Have the top layer
batter. Bake about three-quarters of an hour. — Mrs. C. V.
Hyson, Hampstead, Md.

Creamed Chicken. — Two cupfuls chopped cooked
chicken, one cupful chicken dressing, two tablespoonfuls of
butter, one cup sweet milk, two tablespoonfuls flour. Sea-
son to taste and serve on toast. — Mrs. Ellen Ruthrauf.

Scalloped Chicken. — Mince cold chicken very tine;
season with pepper, salt, parsley and a little melted butter;
moisten with cream; cover with bread crumbs; make into
little balls and fry a delicate brown in hot lard and but-
ter.

Chicken Brown Stew. — Cut up a chicken as for frying.
Tut in a baking pan ; season with salt and pepper, and dust
over with Hour. Cut up pieces of butter and lav over the
chicken. Then pour over a cup of sweet cream. Put in a
hot oven and brown quickly. Turn the pieces so they
will brown all over.

Chicken Filets with Almond Sauce.— Remove the filets
from a raw chicken ; there are four, two on each side of the

20

breast bone. Heat three tablespoonfuls of olive oil in the
chafing dish. Season the filets with salt and cook until
brown in the hot oil. Remove them and blend one table-
spoonful of flour with the oil that remains in the pan.
Then slowly add one cupful of cream. Cook three min-
utes and add one-half cupful of blanched almonds, cut into
small pieces. Reheat the filets in this and serve at once.
This recipe was selected as the best of thousands recently
submitted in a chafing dish competition. — Editor.

Smothered Chicken.— Cut up chicken as for fricassee.
Wash and let stand in cold water for some few minutes.
Drain, season, dredge with flour, and put in pan not quite
covered with water. To one chicken one-half cup butter
is cut in lumps and put over top. Cover closely and bake
until tender. When done, take from pan and make gravy.
T can state no definite time for cooking as that is governed
largely by age of chicken. But to try with a fork is always
a safe way.

Oyster Stuffing for Turkey. — ( me quart of oysters, one
loaf of stale bread (baker's bread the best), four table-
spoons of melted butter, three eggs, one tablespoon each of
salt and pepper. The crusts should be removed and mois-
tened with hot water, the surplus moisture poured off as
soon as the crusts are soft. Chop the remainder of the
loaf, add the melted butter and seasoning. Drain off the
liquor from the oysters, boil it, skim and pour over the
bread crumbs and soaked crusts. Beat in the three eggs,
mix all well together, with the hands, and if rather dry
add a little sweet milk. Put in a spoonful or two of stuff-
ing, then three or four oysters — being careful not to break
them. Continue adding stuffing and oysters till the turkey
is filled. This is Mrs. Henry Ward Beecher's recipe.

How to Broil and Roast Birds. — The directions for
broiling are the same for small birds. Hear in mind, how-
ever, that for the extremely small ones a very hot, bright
fire is needed, as the birds should be only browned; conse-
quently the time required for broiling them is very brief.
Singe and wipe- the birds, then splil down the middle of
the back, remove the contents, pound the birds lightly.

21

to flatten the breastbone, and wipe thoroughly with a damp
clean towel, taking care that everything is removed and
the birds left perfectly clean for cooking. Season with
salt and pepper, rub thickly with soft butter and dredge
with flour. For squabs or quail about ten minutes are re-
quired for broiling. Smaller birds require less time.

To roast birds, draw and wash quickly, wipe dry, sea-
son with salt and pepper, and pin a thin slice of pork on
the breasts; put the birds in a shallow pan in a hot oven,
and bake for fifteen or twenty minutes. Partridges require
forty minutes. Serve on toast, with currant jelly and with
bread sauce, which is made in the following way : One
pint of milk, one-half cupful of fine bread crumbs, two
tablespoonfuls of chopped onion, one tablespoonful of but-
ter, one-half teaspoonful of salt, one-half saltspoonful of
white pepper, two thirds of a cupful of coarse bread crumbs
and another tablespoonful of butter. — Lutheran Observer.
Boned Chicken. — Boil a chicken in little water as pos-
sible until meat will fall from bones, remove all skin, chop
together light and dark parts ; season with pepper and salt.
Boil down liquid in which chicken was boiled, then pour
it on meat; place in tin, wrap tightly in cloth, press with
heavy weight several hours. Serve cold, cut in thin slices.
Chicken Pot-pie. — Two large chickens disjointed and
boiled in two quarts water ; add a few slices salt pork ;
season. When nearly cooked, add crust made of one quart
flour, four teaspoons Royal Baking Powder, one saltspoon
salt; stir in stiff batter with water; drop into kettle while
boiling, cover close and cook twenty-five minutes.

Chicken Pot-pie. — Disjoint two fowls and cook in two
quarts water till very tender. Slip out bones and season.
Line sides of clean kettle with rich biscuit crust. Add
chicken and thickened liquor. Stand on moderately hot
fire. Build fire of dry cobs or small sticks around kettle,
and keep burning till crust is well browned. Put chicken
on platter and lay crust on it.— Old Fashioned Recipe.

Make thick dumpling batter. Drop by spoonfuls into
thickened boiling liquor, cover closely for twenty minutes.
— Xew receipe.

22

Fish and Oysters

Baked Shad. — Make a dressing of bread crumbs, a lit-
tle chopped onion, two eggs, parsley, pepper, salt, and one
tablespoon butter. Put in the fish and tie securely with
cord. Bake it in a pan with hot water, and baste it often.
A slice of fat pork laid over the top greatly improves it.

Salmon Balls. — One can salmon, one cup milk, one
egg, pepper and salt to taste, cracker crumbs enough to
thicken. Form into flat round cakes. Frv in butter. —
Mrs. I). P. McLaurin.

Scalloped Oysters. — Drain oysters. Butter a baking
dish, and cover thinly with finely chopped celery and bits
of butter. Put oysters in layers with butter and seasoning
alternating with cracker crumbs. When dish is filled add
strained oyster liquor and sufficient milk to moisten. Cover
with crumbs. Add butter in bits. Bake until a light
brown. — Mrs. 1. E. Greenwood, Carlisle. Pa.

Oysters on Toast. — Toast stale bread, butter well,
cover with raw oysters, season with salt, red and black
pepper, put bits of butter between the oysters, set in a hot
oven and heat until the oysters begin to curl. Serve at
once on a hot plate.

Salmon Loaf. — One can salmon minced fine, two cups
bread crumbs, two eggs, two tablespoons melted butter,
salt and pepper, a little milk. Steam one hour. — Mrs. Har-
lan K. Fenner, Louisville, Ky.

Oyster Pie. — ( )ne quart oysters, drained. To the
broth add two medium sized potatoes cut in dice, pepper,
salt and butter to taste. When potatoes are almost soft,
add the oysters, and one cup milk. Take from fire, butter
a baking dish, and line sides with paste made as follows:
One quart Hour, two teaspoons Royal Baking Powder, one
Of salt, and sift three times. Then add butter size of a

23

walnut and work thoroughly with the hand. Moisten with
sweet milk or water. Fill the dish with the oysters and
potatoes and cover with remainder of paste. Cut hole in
renter of top, to let out steam. Bake a delicate brown. —
Mrs. G. F. Ritchey, New Kingston, Pa.

Ralston Escalloped Oysters. — Four cups milk, one cup
Ralston, three eggs, one-third cup butter, one quart oys-
ters, salt and pepper to taste. If your grocer is not sup-
plied with Ralston Purina Foods, advise Purina Mills, St.
Louis, Mo. Into the" boiling milk stir Ralston Health
Food; cook ten minutes. Add butter, yolks of eggs, pep-
per and salt. Take from stove and fold in the beaten
whites of eggs. Put in a greased baking dish alternating
Health Food and oysters. Bake 30 minutes.

Rakton Escalloped Salmon. — Three cups water, one-
half cup Ralston Food, one tablespoon butter, two eggs,
one-half can salmon. If your grocer is not supplied with
Ralston Purina Foods, advise Purina Mills, St. Louis, Mo.
Cayenne pepper and salt to taste. Have water boiling;
then stir in Ralston Health Food. Boil ten minutes ; add
butter, yolks of eggs, pepper and salt ; fold in carefully the
whites of eggs. Put a layer of Ralston, then of salmon in
a greased baking dish and bake fifteen minutes.

Oysters Roasted in the Shell. — Wash and scrub the
shells. Cook in hot oven, on top of stove, over red hot
coals, or in steamer until shells open. Always place them
round shell down to retain juice. Serve melted butter and
vinegar or lemons with them.

Panned Oysters. — Pick over the opened oysters to re-
move bits of shell. Wash quickly in cold water and drain
on sieve. Put into saucepan with one tablespoon butter for
twenty-five oysters ami a dash of salt and pepper. Cover
and shake over a hot fire until edges ruffle and oysters are
plump. May be served on toast.

Stewed Oysters. — Pick over and wash one quart oys-
ters. Scald one pint milk. Strain, boil, and skim oyster
liquor; when clear add oysters. Cook till oysters are
plump and well ruffled; take from fire, add hot milk, salt,
and pepper,

24

If desired thieker rub together one tablespoon each of
butter and flour; add to milk and stir until smooth. This
niav be varied by additions of a little chopped celery or
onion.

Oyster Pates. — One quart oysters, minced hue with a
sharp knife ; one cup rich drawn butter based upon milk ;
cayenne and black pepper to taste. Stir minced oysters in
drawn butter and cook five minutes. Have ready some
shapes of pastry, baked in pate pans, then slipped out. Fill
these with the mixture; set in oven two minutes to heat,
and send to table.

Oyster Pie. — One quart oysters, drained ; pepper, salt,
and butter to taste. One quart Hour, two tablespoons lard,
one tablespoon salt, mix with water for the pie crust. But-
ter plate, then line pie plate with crust ; fill with oysters,
seasoned; put over a crust and bake.

To Boil Lobsters or Crabs. — The lobster is in good
season from April to December, and should be purchased
alive and plunged into boiling wrater in which a good pro-
portion of salt has been mixed. Continue to boil accord-
ing to size about twenty minutes. Crabs should be boiled
in the same manner, but a little more than half the time is
necessary.

Deviled Crabs. — ( hie cup crab meat, picked from shells
oi well-boiled crabs, two tablespoons hue bread crumbs or
rolled cracker, yolks two hard boiled eggs chopped, juice
of a lemon, one-half teaspoon mustard, a little cayenne
pepper and salt, one cup good drawn butter. Mix one
spoon crumbs with chopped crab meat, yolks, seasoning,
drawn butter. Fill scallop shells — large clam shells will do
— or small pate pans — with the mixture; sift crumbs over
top, heat to slight browning in quick oven.

25

Memorand urn

26

Vegetables

Mashed Potatoes. — The secret of making good mashed
potatoes is to keep them hot while mashing, and to have
the milk very hot when it is added.

Creamed Potatoes. — Cut raw potatoes into dice and
boil in salt water until done. Drain water oft*. Put over
potatoes one cup of milk, one tablespoon butter, one table-
spoon flour dissolved in little milk, put in a little parsley.

French Fried Potatoes. — Pare and cut lengthwise into
eights, soak fifteen minutes in cold water; drain, plunge
into deep fat and fry until brown. Salt and serve hot.

Saratogo Chips. — Slice raw potatoes very thin ; soak
in cold water, then plunge into boiling water two minutes.
Drain and fry in hot lard.

Scalloped Potatoes. — Butter pudding pan, cut potatoes
into thin slices. Place in pan layer potatoes, small piece
butter, pepper and salt. Repeat process until desired quan-
tity is had. Add layer crackers broken in small pieces,
cover with milk, and put in oven until baked. — Mrs. H. C.
Roehner.

Ralston Cheese Souffle. — One-fourth cup Ralston
Health Food, three eggs, one-half cup grated cheese, one
cup milk, one tablespoon butter, one-third teaspoon mus-
tard. Cayenne pepper and salt to taste. If your grocer is
not supplied with Ralston Purina Foods, advise Purina
Mills, St. Louis, Mo. Cook Ralston and milk five min-
utes. Add butter, yolk of eggs, mustard, salt, cavenne and
cheese. Then fold in carefully the beaten whites of eggs.
Pour in a greased baking dish and bake in a quick oven fif-
teen minutes.

Cold Slaw. — Take one head of cabbage cut fine, and
three hard boiled eggs. Sprinkle salt ami sugar over the

27

cabbage. Let stand. Then press out. Rub one yolk to a
smooth paste, add two tablespoonfuls of sour cream and
a little sugar beat until very light. Then add a little vine-
gar, pour over the cabbage, and grate the eggs over the
top.

Hot Slaw. — Cut a hard, white head of cabbage into two
pieces. Shave one piece as fine as possible and put it into
a stew pan with a piece of butter the size of an tgg, I
small teaspoon salt, and nearly as much pepper. Add one-
half teacupful water and one teacupful vinegar. Cover the
stew pan and cook the cabbage until it is tender, stiring
il often while cooking.

Creamed Corn. — Cook fresh sweet corn which has
been cut from the cob (about a pint) in enough water to
prevent burning, until tender; season with salt and plenty
butter, and one cupful of sweet cream. — Lutheran Ob-
server.

Escalloped Corn. — Cut fresh picked corn from the cob
and fill a greased pudding dish with alternate layers of
corn and cracker crumbs, with bits of butter and salt be-
tween each layer, and a little rich milk. Be sure to have it
well moistened and cracker crumbs on top. Bake one hour
well covered. — Lutheran Observer.

Baked Corn. — This is one of the best dishes made from
corn, and is often served cold at picnics. Cut the corn
off from the cob with a sharp knife ; allow a quart of milk,
three eggs, a piece of butter the size of an egg to every pint
of corn, and season with salt and pepper. Bake in a greased
pudding dish about an hour slowly. The oven should be
only moderately heated, so that it will not scorch. Stir oc-
casionally at first, but after it thickens let it brown. —
Lutheran ( )bserver.

Corn Oysters. — To one quart of grated corn, add three
eggs well beaten, four grated crackers, sifted; with a one-
half teaspoonful of Royal Baking Powder; a teaspoonful
of salt and a little pepper. Drop by the tablespoonful in
ho1 lard, and fry a rich brown.

Corn Pudding. — Six ears of corn. Grate three and cut
three off with knife, cutting twice through grain. Three

"28

eggs, one cup sweet milk. Pepper and salt to taste. Put
bits of butter over top and bake a light brown. Miss Lizzie
Richwine, Allen, Pa.

Stewed Tomatoes. — Take one-half can of tomatoes,
stew until perfectly smooth. Season with salt and pepper.
Add a piece of butter the size of an egg, and two table-
spoonfuls of sugar. Dissolve a tablespoon ful of Hour in a
little water, and stir into tomatoes. Then let boil a little
and it is ready to serve.

Fried Tomatoes. — Cut tomatoes in slices, dip into hour,
sprinkle salt and pepper on them and fry in hot lard or
butter until brown. Lift out the tomatoes, put a little flour
in pan and milk ; salt and pepper to taste ; serve hot.

Macaroni and Tomatoes. — Cook one pound of maca-
roni twenty minutes, then add three large tomatoes, cut
fine, and cook ten or fifteen minutes longer, add one table-
spoonful of butter, one cupful of cream, pepper and salt
to taste; then cook five minutes more before taking it up.
— L. K. Ridgley, Hampstead, Md.

Baked Beans. — Pick one quart of beans free from
stones and dirt. Wash and soak over night in cold water.
In the morning pour off the water. Cover with hot water,
and boil until the)- begin to split open. The time depends
upon the age of the bean; but it will be from thirty to
fifty minutes. Turn them into a colander and pour over
them two or three quarts of water. Put the beans in a
dee]) earthen pot; place pork on to]) only; cover it. AI ix
one teaspoonful of mustard and one tablespoonful of mo-
lasses, with a little water. Pour this over the beans, and
then add just enough boiling water to cover. Bake slowly
six hours; add a little water occasionally.

Succotash. — Cut a pint of sweet corn from the cob.
and cook in as little water as possible without burning.
Cook one pint of nice shell-beans; drain and add to the
corn with four tablespoonfuls of butter and a cup full of
milk and cream mixed together; season with salt. Serve
in individual vegetable dishes. — Lutheran ( )bserver.

Fried Egg Plant.— Slice, then sprinkle a little salt over
them and let stand for half hour. 'I 'hen drain water from

29

it, dip in egg, then into cracker dust and fry in hot lard.
Scas«»n with a little pepper while frying.

Macaroni and Cheese. — Quarter of a pound of maca-
roni; put it in three pints of boiling water; cook twenty
minutes, then drain, put a layer of cheese grated in a
greased pan, then a layer of macaroni and pieces of butter,
pepper and salt. Cover the top with bread crumbs; put
bits of butter over it, and one cup of sweet milk, some
grated cheese and brown in oven. — Mrs. C. Y. Hyson.

Tomatoes Baked Whole. — Select sound, ripe tomatoes,
cut round hole in stem side of each and stuff with bread
crumbs, butter, pepper and salt, cover bottom of pan with
tomatoes, open side up; put in a very little water, dredge
with Hour and bake brown. Serve hot. — Mrs. J. W. Wee-
ter.

Fried Potatoes. — Pare raw potatoes ; cut thin as wafers
with sharp knife or patent sheer. Soak twenty minutes in
cold water; dry on towel. Throw a handful at a time in
kettle of smoking hot fat; skim out fast as browned and
drain on r.nglazed paper. Sprinkle with salt.

Fried Potatoes, 2. — Cut cold boiled potatoes in thick
slices, season and saute in a little hot fat in a frying pan.

Mashed Potatoes. — Boil potatoes in salted water ;
while hot put through ricer or mash with fork till smooth.
Season with salt and pepper; to one pint add one table-
spoon butter and two tablespoons hot milk. Beat till light,
hea]) in hot dish.

Baked Potatoes. — Scrub potatoes of same size. Bake
in very hot oven until tender. Press till skin breaks slight-
ly, serve hot with butter.

Potato Croquettes. — Mix together one pint hot mashed,
potato, one teaspoon salt, one-third teaspoon pepper, one
teaspoon onion juice, one tablespoon butter, one tablespoon
chopped parsley, yolks two beaten eggs. Stir over fire till
mixture leaves sides of saucepan. When cool, shape into
croquettes, clip each in beaten egg, roll in crumbs, and fry
brown in deep kettle of smoking hot fat.

30

Dried Sweet Corn.— Soak one pint overnight. Drain,
add fresh cold water and cook slowly. When tender drain,
add one-half cup rich milk, one tablespoon butter, salt and
pepper to taste, simmer ten minutes.

.•;'

Salads andlDressings

Mayonnaise Dressing. — Yolks five hard boiled eggs,
mash smooth, then add salt, pepper, mustard to taste. Pour
salad oil in slowlv and beat well. Add juice of one lemon.
—Mrs. J. W. Weeter.

Fruit Salad. — One scant quart of chopped celery, one
cup of drained pineapple chopped, one cup of drained
oranges chopped, three large tart apples chopped, one cup
of finely cut mixed nuts. One hour before serving cover
with the following dressing:

Dressing: Beat together until light one-half pint of
cream, two eggs, one-fourth teaspoon of mustard and drop
in slowly the juice of two medium sized lemons. Place
butter the size of a large egg in a pan, melt and pour
the foregoing mixture in and stir constantly over a slow
fire. — E. Bertha Kunkle.

Plain French Dressing. — Three tablespoons of oil to
one of vinegar, one heaping saltspoon of salt, one even
saltspoon of pepper mixed with a little cayenne.

Potato Salad. — Boil six potatoes, cut fine. Cut celery
fine and two hard boiled eggs. Salt and pepper. Dressing:
One cup vinegar, one cup water, two tablespoons sugar.
Boil. One teaspoon mustard, two teaspoons cornstarch;
mix into a little of the vinegar and stir in slowly. Beat-
up an egg and add also a little butter. Garnish with slices
of egg and celery leaves. — Mrs. Mae Albright.

Potato Salad. — Five boiled potatoes, three hard boiled
eggs, one onion. Salt, pepper and celery seed. Dressing:
One-half pint of vinegar boiled. Add one-half cup of sugar,
one teaspoon of mustard, one teaspoon of cornstarch, good
sized lump of butter, yolks of two eggs. Then boil all
together, and pour over above mixture. — Miss Emma
Senseman.

32

Salad Dressing. — A formula for a cream salad dressing
to use instead of mayonnaise is as follows : Rub the yolks
of three hard boiled eggs to a smooth paste, and add to
them one teaspoonful of sugar, one of salt, one-eighth of
a teaspoonful of cayenne, one teaspoonful of mustard, and
two tablespoon fuls of vinegar. Have a pint of rich cream,
very cold, and beat until smooth and light. Stir this a
spoonful at a time into the egg mixture.

Mock Pineapple Salad. — Peel three large, rather sweet
apples; cut into thin slices and with a small round cutter
remove the core. Cover the slices of the apples with cold
water to keep them from discoloring. Peel four medium-
sized, tart oranges ; trim off the white pulp and slice the
oranges across the grain, same thickness as the apples. Put
slices of apples and orange together; arrange these in pyra-
mid form on a glass dish. Reduce some thick mayonnaise
with the juices that drain from the slices of orange and
pour over the fruit and serve at once, very cold. Let the
fruit chill before the mayonnaise is added.

Cabbage Salad. — Cook a Savoy cabbage in boiling-
water until tender, drain well and chop. Make a dressing
of the yolks of two hard boiled eggs mashed very fine,
three tablespoons of thick sour cream, one teaspoon of
made mustard, one level teaspoon of salt and two table-
spoons of vinegar. Peat until smooth and pour over the
cabbage.

Fruit Salad. — Slice three bananas, cut into small pieces
three oranges, a bunch or two of white Malaga grapes
picked from stems and cut in half, and one apple pared and
cut in dice. Mix all together and sweeten to taste.

A Salad Dressing. — A fruit salad dressing that is es-
pecially good for any combination of fruits that are not
too tart is made by beating together the yolks of four eggs
until lemon-colored or creamy. Beat in, little by little, a
half teaspoonful of salt and a cupful of powdered sugar.
Have readv the strained juice of two lemons, stir in at last,
and serve at once. This goes particularly well with ba-
nanas and oranges.

Cauliflower Salad. — Poil one large head of cauliflower

33

in two quarts of water and one tablespoonful of salt for
one-half hour. Drain and when cold divide into small
tufts. Pour cream dressing or mayonnaise dressing over
it and serve.

Beef Salad. — One cup beef, chop fine, three hard-boiled
eggs, one teaspoonful of mustard, one teaspoonful oil, a
little salt and pepper, and a little vinegar. Set in a cold
place until ready to use. — Mrs. A. A. Kelley, Newville,
Pa.

Chicken Salad. — The white meat of one chicken cut
fine. Celery chopped fine to the same amount as chicken.
Mix and sprinkle a little salt over. Dressing: One teaspoon
salt, one teaspoon of pepper, two teaspoons of mustard,
two teaspoons of white sugar, one cup vinegar, two hard-
boiled eggs. Rub the yolks with a fork, to a powder.
Add salt, pepper, mustard and sugar. Beat one raw egg.
Add the dressing vinegar last. Pour over slowly and toss
the meat lightly with a fork. Cut white of eggs in rings
and lay over top. Edge the dish with celery leaves. — Miss
Emma Senseman.

Tomato Salad. — Take six medium sized tomatoes, peel,
slice, salt, pepper and sugar. Let stand. Drain off the
water. Take four hard-boiled eggs. Rub one yolk to a
smooth paste, add two tablespoonfuls of sour cream, beat
until very light ; then add a little vinegar, and pour over
the tomatoes. Then grate the eggs over the top. Serve
immediately. — -Miss Laura Keller.

Cream Salad for Dressing. — Mix one-half tablespoon-
ful of mustard, one-half tablespoonful of sugar, and the
same amount of salt, with the yolks of two raw eggs ; add
three tablespoonfuls of melted butter, and -three-quarters
of a cup of cream ; pour slowly on to this mixture one-quar-
ter of a cup of vinegar. Cook the dressing in a double
boiler until it thickens slightly, stirring constantly. Strain
and cool.

Nut Salad. — For a nut salad use equal quantities of
crisp celery cut in inch pieces and either blanched almonds
or English walnuts. Serve on lettuce with a large spoon-
ful of dressing made as follows: To the yolks of two eggs

34

beaten very light add half a teaspoonful each of mustard
and salt and beat again. Add slowly, continuing to beat,
four tablespoonfuls of melted butter and six tablespoon-
fuls of vinegar. Cook in a double kettle until it thickens
and is cream>'. Before using, and when perfectly cold., add
one cupful of whipped cream.

Pineapple and Celery Salad. — Peel a small ripe pine-
apple cut out the eyes and shred; set on ice until thorough-
ly chilled; then mix with a cup of finely chopped, crisp
white celery, and a sweet red pepper cut into dice. Sprin-
kle over this a little French dressing and let stand a few-
minutes. Then mix with mayonnaise and whipped cream
and serve with garnish of lettuce leaves and nut meats. —
Lutheran ( )bserver.

Sweet Salad Sauce. — Beat yolks of four eggs until
light and gradually beat in a cup of powdered sugar; add
half a teaspoonful of salt. Beat until sugar is dissolved,
then add the juice of two lemons. This sauce can be added
to the salad and kept on ice for an hour before serving.

Celery Salad. — Wash and scrape two bunches of celery
and cut into half-inch lengths. Lav in ice water for an
hour. Make a dressing of one tablespoonful of oil, four
tablespoons of vinegar, one level teaspoon of sugar, a few
dashes i)\ pepper and one-third level teaspoon of salt. Mix
celery and dressing together with a fork and serve at once.

Mayonnaise Dressing. — One egg, one-half cup of
cream, one-half teaspoonful mustard, salt, sugar, one-quar-
ter cup of vinegar, small lump of butter. Beat whole egg
verv light, add cream, mustard, sugar, salt. Have vinegar
boiling hot, stir all into hot vinegar and stir all the time
until creamy consistency. — Lutheran Observer,

35

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36

Bread, Warm Cakes, Fritters

Corn Pone. — One pint sweet milk, one egg, one-half
cup sugar, one teaspoon soda, one-half teaspoon salt, three
tablespoons of melted lard, two parts corn meal and one
part wheat flour, make as thick as mush and bake forty-
five minutes. — Mary Garber, Andersonburg, Pa.

Yeast for Bread. — One handful of hops, boil in two
quarts of water, strain over one pint of grated raw pota-
toes, one small cup of salt, one cup of sugar. Then add
two quarts warm water. Stir mixture. Then let stand
until lukewarm. Then add one pint of yeast. Let stand
covered closely until light and foaming. Then put in jars,
using- one pint for six loaves of bread. — Mrs. Win. Givler,
Allen, Pa.

Bread. — One pint of boiled potatoes, mashed, add
water to make six pints in all. Put in dough-tray in even-
ing, adding one pint of the prepared yeast, one-half cup
of sugar, lump of lard, then stir in flour until a stiff batter.
Let rise until morning. Then add flour and knead stiff.
When it has risen partly knead again. When light put in
pans. Let rise until light, then bake. — Airs. Wm. Givler.

Buckwheat Sweet Bread. — You will need two table-
spoonfuls of shortening, three tablespoonfuls of sugar, one
egg. one teaenpful of sour milk, one-half teaspoonful of
soda, two tablespoonfuls of wheat flour and one and one-
half cupfuls of buckwheat flour. Pour into a small drip-
ping pan and bake in a moderately hot oven. This should
be eaten while warm with butter and is delicious. — Luth-
eran ( observer.

Graham Muffins with Sour Milk. — Beat one cup of rich
sour milk, one-half level teaspoon each of salt ami soda
and one and one-half cups of Graham flour. Turn into hot
greased iron pans and bake quickly.

37

Muffins. — Three eggs, one quart milk, one teaspoonful
salt, one teaspoonful sugar, two teaspoonfuls yeast powder,
a little butter, flour to make a nice batter.

Exposition Muffins. — Three cups of flour, three table-
spoons sugar, one teaspoon salt, two heaping teaspoons
Royal Baking Powder, one egg well beaten. Mix with
sweet milk, and one tablespoon of butter heated. Beat
hard. The dough should be stiff enough to drop in pans.
— Miss Edith Mae Kapp, New Kingston, Pa.

Sally Lunn. — One pint of flour, two teaspoonfuls Royal
Baking Powder, one-half teaspoonful salt, one-half cup of
sugar. Beat two eggs, whites and yolks separately; add to
yolks one-half cup sweet milk, stir slowly into flour and add
one-half cup melted butter. Stir in the whites last. Bake
in muffin pans. — Airs. Chas. Bernheisel.

Pineapple Muffins. — To two well-beaten eggs add
gradually one teacup milk and one-third cup melted but-
ter. Thicken this with one quart flour (sifted) in which
has been mixed three tablespoons Royal Baking Powder,
a heaping teaspoonful sugar and a teaspoonful salt. When
thoroughly beaten add one cup grated pineapple and bake
till quite done (about half an hour) in hot greased muffin
rings. Fill the rings a little more than half full. Serve
very warm and they will be excellent. — Mrs. Elizabeth
VVeeter.

Boston Brown Bread. — Pour enough boiling water
over one-half cup of corn meal to scald it. Butter size of
an egg, one-half cup good molasses, one cup sour milk, one
heaping teaspoon soda, one scant quart of Graham flour.
Bake in pound baking powder cans one hour and fifteen
minutes, in a moderate oven. This will make three loaves.
— Airs. P. 1). Altman, Atchison, Kansas.

Potato Buns. — One cup of mashed potatoes, one cup
ot sugar, two eggs, one cup of yeast, one tablespoon of
Hour. Set in evening, let rise until morning, then add half
a cup of lard, knead and let rise until light, roll out and cut
into cakes, then let it rise again. Bake until a delicate
brown.— Mrs. Chas. Bernheisel.

Cream Puffs. — Beat four eggs, two cups of flour, four

3§'

cups sweet milk, a pinch of salt. Bake in muffin pans;
serve hot with sauce made as follows : One cup of sugar,
one egg, butter size of an egg. Flavor with vanilla and
beat to a foam.

Parker House Rolls. — Scald one pint sweet milk.
When cold add one tablespoon lard, one teaspoon salt,
one-half cup sugar, one-half cup yeast. Add sufficient flour
to make batter and let stand till morning. Then stiffen
and let rise again. Roll out till one-half inch thick. Cut
in rounds. Spread with butter and double together, and let
rise again. Bake fifteen minutes till nicely brown.

French Rolls. — In to a pound of flour rub two ounces
of butter and the whites of three eggs; one tablespoonful
of yeast, a little salt and milk enough to make a stiff
dough. Cover and set in a warm place to get light. Cut
int<» rolls, dip the edges into melted butter to keep them
from .^ticking together and bake in a quick oven.

Cream Waffles. — One pint of rich cream (sour). Stir
into it one teaspoonful of soda. Then add flour enough to
make a rather stiff batter. When done sift sugar over them
and serve hot.

Waffles. — Two eggs, one-half cup butter, four cups
flour, two teaspoon Royal Baking Powder, milk sufficient
to make a thin batter. Beat whites and yolks separately.
Bake in waffle iron. — Airs. W. P. Eckels, New Kingston,
Pa.

Waffles. — Two beaten eggs, one quart light flour, one
iron tablespoon melted lard, one level teaspoon soda, sour
milk enough to make a batter as thick as cream. Do not
fill iron too full. The iron must be hot and well greased.
They are improved very much by dressing them with
cream and sugar as soon as baked.— Mrs. Geo. B. Hoover,
Allen, Pa.

Aunt Peggy's Apple Dumplings.— One pint of flour.
teaspoonful of Royal Baking Powder, piece of butter size
of an egg. a pinch of salt, water or milk enough to make a
stiff dough, divide the dough into six equal parts, roll and
fdl with apples sliced thick; then take one-halt cup of

39

white sugar, a teaspoonful of butter; fill the cup with boil-
ing water, and pour over the dumplings. Bake in an oven
hot enough for pie. — Mrs. Wade Crampton, Hampstead,
Md.

Strawberry Shortcake. — The shortcake is still a fav-
orite dish. But the modern ones are served very accept-
ably as individual cakes, instead of a large one. This is
the recipe used in the Boston Cooking Schools: Add four
teaspoonfuls of Royal Baking Powder and one-half tea-
spoonful of salt to two cupfuls of pastry flour. Sift two or
three times. One-third cupful butter, three-quarters cup-
ful milk. Roll the dough lightly. Use a large biscuit
cutter. Bake ten minutes, hot oven. Halve the straw-
berries, sprinkle with sugar, and heat a trifle. Tear the
cakes open, butter, place strawberries between and on top.
Whipped cream renders it more attractive. Serve imme-
diately.— Lutheran Observer.

Fruit Shortcake. — One-half quart flour, one-half tea-
spoonful salt, one heaping teaspoonful Royal Baking Pow-
der, lump of lard the size of an egg, and one-half pint of
milk. Sift the flour, salt and powder together; rub in the
lard cold. Add the milk, and mix to a smooth dough, just
soft enough to handle. Divide in half, roll out, spread top
of under layer with butter, and bake until a light brown.
Separate the cakes without cutting them. Any kind of
fruit may be used. Serve with sugar and cream. — Mrs.
H. D. Shimer, AVatsontown, Pa.

Rice Gems. — To one-half cup cold boiled rice add the
well beaten yelks of three eggs, two cups milk, one tea-
spoonful salt, three cups sifted flour and one tablespoonful
melted butter. Beat vigorously until batter is smooth.
Now add carefully two teaspoonfuls Royal Baking Powder
and whites of eggs beaten stiff. Bake in hot gem pans in
a very quick oven. — Mrs. H. C. Alleman, Philadelphia, Pa.

Banana Fritters. — Separate two eggs ; to the yelks two
tablespoonfuls melted butter, one-half teaspoonful salt, two-
thirds cup water, one pint flour. Stir in carefully the
whites of eggs, beaten to a stiff dry froth, and one heaping

40

tcaspoonful yeast powder. Cut the bananas in quarters,
dip in the batter and fry in smoking fat.

Corn Fritters. — Two cupfuls of sweet corn cut from
the cob (canned corn can be used instead), two eggs, one
cupful of sweet .milk, one-fourth teaspoonful of salt, one-
half tcaspoonful of soda, and two tablespoonfuls of butter;
add enough flour to make a good batter. Drop in spoon-
fuls in hot butter and fry brown. Serve for breakfast or
luncheon. — Lutheran Observer.

41

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Established 1780. DORCHESTER. MASS.

Pies, Puddings, Ice Creams, Ices
and Desserts

Orange Custard. — Beat yolks three eggs until light,
add juice and grated rind of one orange, three-fourths cup
sugar, one tablespoon Niagara Corn Starch, mixed, one-
half cup water. Use whites of eggs for meringue. — Miss
Elanore Burr.

Lemon Fie. — One lemon, three eggs, one cup sour
cream, two and one-half cups sugar, three cups water, one
cup flour. — Mrs. W. \Y. Wonderly, New Kingston, Pa.

Lemon Custard. — ( )ne grated lemon, one cup sugar,
four tablespoons melted butter, yolks of four eggs, half
cup cracker dust, one pint sweet milk. Bake twenty min-
utes. Beat the whites of four eggs and four tablespoons
sugar to stiff froth, cover the pies with this and brown
si >wly.

Lemon Custard. — One cup sugar, one tablespoon but-
ter, yolks of two or three eggs, one cup boiling water, juice
and grated rind of one lemon, one tablespoon cornstarch
dissolved in cold water; stir cornstarch into the hot water.
Cook until clear, then add the butter and sugar. AYhen
creamy push back on range, and when nearly cold add the
lemon and beaten eggs. Pill this in a rich baked crust and
cover with a thick meringue. This is made with the whites
of the eggs, beaten stiff, and while still beating add three
tablespoons powdered sugar, one teaspoon of lemon juice.
Spread over pie, and stand in a slow oxen until it becomes
firm.— Mrs. M. H. Havice, Milton, Pa.

Cccoanut Custard. — Yolks of two eggs, one pint of
milk, one-half cup of sugar, boil and stir in cocoanut, then
pour into pie plates which have had pastry previously
baked. Beat whites of eggs,

43

Mince Pie. — Three bowls of meat, five bowls of apples,
one bowl of molasses, one bowl of vinegar, one bowl of
cider, one bowl of suet or butter, three bowls of raisins,
five bowls of sugar, two tablespoons -each of cinnamon, nut-
meg and cloves; one tablespoon each of salt and black pep-
per, the rind and juice of three lemons. — Mary Garber,
Andersonburg, Pa.

Lemon Pie. — Four cups boiling water, two cups sugar,
lump butter size of Qgg, boil together for twenty minutes.
The yolks of three eggs, three tablespoonfuls of cornstarch,
the juice of three lemons ; mix all together, stir in the water
and sugar and boil three minutes longer; pour in two crusts
previously baked, beat whites of three eggs, spread on top
and brown. — Mrs. William Ed. Brown, Pittsburg, Pa.

Banana Custard. — Bake a good light crust, when done
slice a banana into the crust and fill with cream as follows :
2 cups of sweet milk, yolk of one egg, one-third cup white
sugar, one tablespoonful of Mothers' Corn Starch. Cook
until thick, then flavor with vanilla; whip the white of egg
until stiff, with two tablespoonfuls of granulated sugar ;
spread lightly over the pie and set in oven till light brown.

Custard Pie. — Three tablespoonfuls (not too full)
granulated sugar, two eggs, two tablespoonfuls of cream in
milk sufficient for one pie.

Cocoanut Pie. — Four eggs, one pack cocoanut, one and
one-half cups sugar, one tablespoon cornstarch, one quart
milk.

Vanilla Tarts. — One egg, one teaspoon vanilla, one cup
sugar, one cup molasses, one pint cold water. Line four
plates with pie crust and pour the above mixture into them.
Top crust : Two cups sugar, one-half cup lard, one cup
thick milk, one teaspoon soda, one egg, three cups flour,
one-half teaspoon cream tartar. Drop this on top by spoon-
fuls.— Mrs. Geo. B. Hoover.

Buttermilk Pie. — Six cups of buttermilk, three cups
sugar, three eggs, three tablespoons flour, one teaspoon
cream of tartar, one teaspoon cinnamon, one teaspoon sal-
eratus, nutmeg to taste. — Mrs. Ellen Goodyear, Allen, Pa.

Chocolate Custard. — One quart milk, three eggs, one

44

cup 'sugar, three tablespoons Niagara Corn Starch, three
tablespoons Walter Baker's chocolate. Let milk come to
a boil, beat cornstarch, yolks of eggs and chocolate to-
gether, then add to the boiling milk. Keep whites of eggs
for frosting.

Frosting.— Beat whites of eggs with two tablespoons
of sugar, and flavor with vanilla. Spread over custard, put
in oven to brown. Crust must be baked first. This will
make two pies. — Miss Gertie Fair.

Peach Pie. — Line a deep pie plate with good paste and
fill with canned peaches ; scatter on as much sugar as need-
ed by the kind of peaches used and cover with an upper
crust of puff paste. Make in a quick oven and serve while
fresh and barely cool with a spoonful of whipped cream
with each piece. Be sure that the cream is very cold and
whisk.it light with an egg beater.

Pumpkin Pie. — One pint of stewed pumpkin, four eggs,
one-half a cup of flour, one cup of sugar, three pints of
milk; flavor with spices. Bake in a rich crust.

Cream Pie. — ( )ne-half cup sugar, one or two table-
spoonfuls butter, two well beaten eggs, two good level
tablespoonfuls Hour, two cups milk, two teaspoons vanilla.
How to mix it: Cream the butter and sugar together, add
the flour and stir well; then add eggs, and beat until real
light. But in milk and flavoring last, and bake same as
milk custard.

Huckleberry Pudding.— One cup New Orleans mo-
lasses, one even teaspoon soda, dissolve in a little hot
water, one egg well beaten, one and one-half cups sifted
flour; add one pint of huckleberries, well tloured. Put in
patty-pans and bake in quick oven. Eat with following
sauce: ( me cup granulated sugar, one-half cup butter; beat
until it creams. Boil one cup of water thickened with one
tablespoon of Niagara Cornstarch. Pour over sugar arid
butter and flavor with vanilla.— Mrs. Geo. \V. Genszler,
Selins Grove, Pa.

Chicken Pie.— Cut up the chicken and salt well. But-
ter a deep pan, and line with rich pie crust, roll out some of
the pastry thin and cut into squares. Lay in some pieces

45

of chicken, larger pieces first, cover with pastry squares,
then the remaining chicken, and more squares of pastry.
Add a large lump of butter, and pour over all enough sweet
milk to cover. Two tablespoons of sifted flour had been
previously stirred into the milk. Season with pepper, and
slice in two or three hard-boiled eggs. Cover pan with
thick crust of pastry and steam an hour and a half, first
placing a greased tin cover on pie. ■

Repellent Pie Crust. — If the bottom crust of a pie is
brushed over with the white of an egg before putting in
the filling, it will not absorb the juices and become soggy.

Lutheran Pudding. — One cup molasses, one cup hot
water, one cup currants, one cup raisins, one teaspoon soda,
flour to make a stiff batter. Scald a pudding bag, and flour
well on the inside. Put in the batter and tie, leaving a
little room to swell. Boil three hours turning occasionally.
Dip the bag into cold water before turning out the pud-
ding. Sauce: Two eggs beaten separately, with a small
lump butter and sugar, to make a creamy sauce. Cherries
or berries may be substituted for currants and raisins, and
any favorite pudding sauce may be used. Hard sauce is
very nice. — Mrs. O. H. Melchor, Springtown, Pa.

Tapioca Pudding. — Take three tablespoonfuls of min-
ute tapioca, one quart of sweet milk, four eggs (leaving out
whites of three), one cup of sugar; beat sugar and yolks
of eggs together very light, add tapioca, stir gently into the
boiling milk until it thickens. Beat the three whites of the
eggs into a stiff froth, and mix this through the pudding.
-Airs. D. R. Becker, Xew Franklin, Pa.

Confederate Plum Pudding.— ( )ne cup sweet milk, one
cup suet finely chopped, one cup chopped raisins, One cup
molasses, one teaspoon soda, three cups flour. Steam three
hours. Serve with wine or lemon sauce. — Mrs. W. W.
Wonderly.

New Jersey Rice Pudding. — Three tablespoons best
riccr, two tablespoons granulated sugar, one quart good
rich milk. Boil on to]) of stove until rice is tender, stirring
occasionally to prevent sticking to pan. Then place in
moderately heated oven just long enough to form a light

46

brown skin over top. Then remove to a cool place. Do
not remove from pan in which it is cooked until cold. Care
should be taken to preserve the brown skin as far as pos-
sible, so that it may be placed on top of pudding when
served. — Mrs. J. 1). "Shinier, Martin's Creek, Pa.

Rice Pudding. — Half cup rice, one quart of milk, a
little salt, one-fourth cup sugar, small lump of butter, ami
one cup of raisins, flavor with vanilla or nutmeg; set in the
own to bake ; stir several times until rice is tender; then let
brown. — Airs. D. T. Koser, Arndtsville, Pa.

Apple Pudding. — Butter a deep pan, put in two cupfuls
of apples chopped fine, one-half cup butter, and a full cup
of sugar. Make a batter of three eggs, a cup of milk, flour
to make a batter; pour over the apples and bake about
forty minutes. Serve with cream or hot sauce.

Cottage Pudding.— One Qgg, one cup sugar, one cup
milk, two tablespoons melted butter, two teaspoons Royal
Baking Powder, one pint flour. — Mrs. S. Margaret Beist-
line. New Kingston, Pa.

Cherry Pudding. — One pint of flour, two tablespoon-
fuls of sugar, two teaspoonfuls of salt, two teaspoonfuls of
Royal Baking Powder, one cup of milk and two eggs. Stir
all together until smooth ; add one cup cherries, stoned.
Tour in small cups, grease:!, and steam twenty minutes.
Serve with hard sar.ee, or if preferred, a hot sauce.

Orange Pudding. — Peel four large oranges and cut
them into small pieces taking out the seeds. Put them into
a warm pie dish with three tablespoons of sugar; stand in
oven to get warm. Take one pint of milk and bring to
boiling point, when add two tablespoons of Niagara Corn-
starch that has been dissolved in a little cold milk, and
the beaten yolks of two eggs. Boil all this for a minute
and pour over the oranges. Beat the whites of the eggs
in a little powdered sugar and spread over the custard like
a meringue and put in the oven a moment until brown. —
McCall's Magazine.

Grandmother's Cherry Pudding. — This is one of the
nicest of plain frozen desserts.

Stone a pint of fresh cherries; chop them very, very

47

fine and add a half cup of powdered sugar; let these stand
an hour. Put a pint of milk in a double boiler, add eight
ounces of sugar, stir until the sugar is dissolved, and when
cold add a pint of cream; add two drops of cochineal.
Turn the mixture in the freezer and freeze until quite stiff.
Remove the dasher, repack and stand aside for one and a
half to two hours. At serving time stir in the cherries, and
serve at once in tumblers, or punch glasses. — Mrs. S. T.
R< >rer.

Bird's Nest Pudding. — Pare, quarter and slice nice
tart apples ; grease a pie plate and slice the apples in it.
Make a batter of one egg, one cup sour cream, one tea-
spoonful of soda, a pinch of salt and flour enough to make
a stilt batter. Pour it over the apples and bake. When
it is done, turn upside down and spread with butter and
sugar, and eat while warm with cream.

Ralston Cocoanut Pudding. — One cup grated cocoanut,
one cup cooked Ralston, one quart milk, one-half cup sugar,
three eggs, one teaspoon vanilla. If your grocer is not sup-
plied with Ralston Purina Foods, advise Purina Mills, St.
Louis, Mo. Beat eggs and sugar together. Add milk,
Ralston, cocoanut and vanilla. Put in baking dish, and
bake thirty minutes.

Queen of Puddings. — ( )ne pint of bread crumbs, one
quart of sweet milk, yolks of four eggs, four tablespoon-
fuls sugar, and one lemon grated. Pake it brown, remove
from oven and spread over it the beaten whites of four
eggs and one cup of sugar. Set in oven to brown.

Delicious Bread Pudding. — Cut the bread in thin slices,
spread with butter, and place in a deep dish. Between
each layer sprinkle well with fresh grated cocoanut. Beat
eight eggs, with four tablespoonfuls of sugar, mix with
three pints of milk, turn this on the bread, letting it re-
main till one-half of the milk is absorbed. Pake" three-
quarters of an hour. If the cocoanut is not sufficiently
sweet it is well to scatter powdered sugar between the
layers before baking.

Hard Sauce. — Cream two cupfuls of powdered sugar
and one-half cupful butter. When they are well creamed,

48

beat in one-half teaspoon nutmeg and the juice of one
lemon. Whip smooth and light. Mould neatly -upon a
butter plate and set in the cold to harden.

Lemon Sauce. — ( )ne large cup sugar, one-half cup but-
ter, one egg, one teas];* ion nutmeg, three tablespoons boil-
ing water, one lemon (all the juice and one-half the grated
peel). Cream the butter and sugar and beat in the egg
(whipped light), the lemon and nutmeg. Beat hard 10
minutes and add the boiling water a spoonful at a time.
Put in a double boiler until the steam heats very hot, but
do not boil. Stir constantly.

Nutmeg Sauce. — Mix together in a saucepan one heap-
ing tablespoon cornstarch and one cup cold water. Pour
over this mixture one cup boiling water and place over the
lire. Stir occasionally until it boils up; then add one cup-
ful sugar, one-fourth teaspoonful salt, and one-third of a
grated nutmeg. Simmer for half an hour, and after adding
two tablespoons butter, strain and serve hot.

Pineapple Sherbert. — The juice of nine lemons, keep-
ing out all the seeds, one small can shredded pineapple,
four cups white sugar. Use enough water to fill gallon
freezer within two inches ^\ the tie,). When half frozen
add beaten whites of three eggs. Omit the pineapple you
have lemon sherbert, or add one pint of itnfermented grape
juice to the lemon and you have delicious fruit sherbert. —
Airs. F. 1). Altman.

Strawberry Ice Cream. — Tut three pints ^\ strawber-
ries in a dee]) dish with one cupful of sugar. Season three
pints of cream with a cupful and a half of sugar and vanilla.
Freeze this. Take out the beater and draw the frozen
cream to the sides of the freezer. Fill the space in the
center with strawberries and sugar, which cover with the
frozen cream. I'm on the cover and set away for an hour
or more. When the cream is served garnish the mould
with fresh strawberries.

A simple strawberry ice cream is made of one quart
of cream, one quart of strawberries, one pint of sugar.
Mash the sugar and strawberries together, let them stand

49

one or two hours; add the cream, rub through a strainer
into the freezer and freeze. — Lutheran Observer.

Peach Ice Cream. — Pleat a pint of sweet cream, a pint
of new milk, a heaping coffee cupful of sugar, and let it
conic to a boil; cool and add a quart of fresh peach pulp
made by rubbing peaches through a colander; freeze.
When nearly frozen some prefer to stir in small pieces of
ripe peaches.

Pineapple Mousse. — One quart canned pineapple, one
packet Knox's gelatine, one pint boiling water, one cup
chopped nuts; put in a mould and when cold serve with
whipped cream. — Mrs. G. M. Wertz, Mechanicsburg, Pa.

Strawberry Sherbet. — A pint of water, a pint of sugar,
a pint of strawberries, juice of three lemons; boil the
sugar and water together until it becomes almost a syrup.
When partly cool add the juice of the lemons and straw-
berries, strain and when cold freeze. — Lutheran Observer.

Frozen Custard. — One quart of rich milk, one-half
pound sugar, one tablespoonful cornstarch, three eggs, one
teaspoonful vanilla. Put milk and sugar into double, boiler,
reserving two tablespoonfuls of sugar to beat with whites
of eggs. Mix cornstarch with a little cold milk and yolk
of eggs ; add to milk when near boiling. It must not boil
l)ii t cook wrell. Take from fire and strain. When cold beat
the whites of eggs and sugar, and stir all together and
freeze at once. — Mrs. E. H. Leisenring.

Floating Island. — Heat three cups of milk to the scald-
ing point in a double boiler, add the yolks of three eggs
beaten with three rounding tablespoons of sugar and cook
until thickened. Turn at once into a bowl and after cool-
ing flavor with vanilla. Beat the whites of three eggs
stiff and dry and cook in spoonfuls on top of a pan of
boiling water. Pour the cold custard into a serving dish,
dot with the little white islands and garnish here and there
with bits of sweet, bright-colored jelly. In serving give
each person some of the custard, meringue and jelly.

Coffee Ice Cream. — Steep one-fourth cup ground cof-
fee in one cup of milk ten minutes. Strain it and add to

5o

the cream or custard recipe; or, add one-fourth cup of black
coffee. — Boston Cook Book.

Orange Ice.— Press out the juice and pulp on a grind-
er, soak in it a little of the shaved outer rind; to one pint
of juice add one quart of water, one-half cup of lemon juice
and about two and one-half cups of sugar. Use blood
oranges when a pink color is desired.— Mrs. T. H. Lincoln.

Chocolate Sunda. — Melt one square or ounce of Walter
Baker's chocolate, or two tablespoons of Bensdorp's cocoa;
blend with it one-fourth cup cream and then stir into it
one pint of cream whipped stiff. Sweeten to taste with
powdered sugar, turn into freezer can and let stand till
patrly frozen. — Boston Cook Book.

Buttermilk Ice Cream. — To three cups rich foamy but-
termilk (not bitter), add one cup thick cream, one and one-
half cups sugar, and flavor to taste with vanilla or black
coffee. — Mrs. Lincoln.

Pineapple or Strawberry Sponge.— Soak one-half box
Knox's gelatine in half cup cold water for fifteen minutes.
Boil one cup sugar, one cup water and two cups grated
pineapple together for a few minutes and then turn on to
the beaten yolks of four eggs ; cook until thick. Add the
soaked gelatine and stir until dissolved; now set aside until
cool, stirring once in a while. Beat the whites of four eggs
until stiff and stir into the sponge; beat until it becomes
firm, then turn into a mould wet with cold water. For
strawberry sponge mash the berries and sift.— Mrs. Marv

I' MX.

A Delicious Dessert.— Bake a small angel's food cake
m a round tin which has a hole in the middie. When cold
take a sharp knife and enlarge the hole in the center. Fill
with sliced peaches, after placing it on a handsome dish,
and cover with a pint of whipped cream. Let it stand on
the ice for a few moments before serving. — Lutheran Ob-
server.

51

IN all receipts in this book calling for
baking powder use " Royal." Better
and finer food will be the result, and
you will safeguard it against alum.

In receipts calling for one teaspoonful of
soda and two of cream of tartar, use two
spoonfuls of Royal, and leave the cream of
tartar and soda out. You get the better food
and save much trouble and guess work.

Look out for alum baking powders. Do
not permit them to come into your house
under any consideration. They add an in-
jurious substance to your food, destroying
in part its digestibility. All doctors will tell
you this, and it is unquestionable. The use
of alum in whiskey is absolutely prohibited ;
why not equally protect the food of our
women and children?

Alum baking powders may be known by
their price. Baking powders at a cent an
ounce or ten or twenty-five cents a pound
are made from alum. Avoid them. Use no
baking powder unless the label shows it is
made from cream of tartar.

5^

Cakes, Icings and Fillings

Martin Luther Cake.— Heat the whites of ten eggs to
a stiff froth. Work one cup of butter and three cups of
sugar to a cream, then add a half cup of sweet milk in
which has been dissolved a half teaspoonful of soda. Then
add the eggs. Lastly add three and one-half cups of flour
in which one teaspoonful of cream of tartar has been well
mixed. Flavor with vanilla. Bake in live layers. Ice be-
tween the layers, on the to]) and around the sides. For
the icing, heat the whites of two eggs to a froth. Boil two
cups oi sugar and eight tablespoonfuls of water until the
solution threads when dropped from a spoon. Pour while
boiling hot into the beaten eggs, being careful to stir all
the tune, and continue stirring until icing- is thick enough
to spread on cake. Before icing hardens, sprinkle with
grated or prepared cocoanut between layers, and on the
sides and top of completed cake. If a" cream chocolate
icing is preferred the following may be used: Three cups
oi A sugar (granulated will do), one cup of sweet milk
Boil until it drops like honey. Then beat until cold and
flavor w,th vanilla. Melt a cake of sweet chocolate and put
,t on last.— Mrs. II. I). Shinier. Watsontown, Pa.

Japanese Layer Cake.— ( )ne cup sugar, butter size of
an egg. two eggs, one-half cup of milk, two cups of Hour,
two teaspoonfuls Royal Baking Powder, flavoring This
will make three layers, Use the cream chocolate1 icing of
tin- above cake.

Prince Albert Cake.— Two cups soft white sugar, one-
halt cup each butter and lard, four eggs; reserve whites of
U\n. for ,c,n--: four tablespoons Orleans molasses, one
tablespoon soda, one cup sour milk, one teaspoon cinna-
mon, one-half nutmeg, our cup seedless raisins, three cups
"our. bake in layers.-Mrs. James 11. Moore, Newark,
( )lu< t.

53

Devil's Food Cake. — Part ist: One cup grated choco-
late, one egg, one-half cup milk, two-thirds cup sugar;
boil together until thick, then set aside to cool.

Part 2(1: One-half cup butter, one cup sugar, one cup
milk, two cups flour, two eggs, one level teaspoonful of
baking soda, mix part first and second together, bake in
layers and ice with a white icing — fine. — Mrs.. W. E.
Brown, Pittsburg, Pa.

Orange Cake. — One cup butter, three cups sugar, three
and one-fourth cups sweet milk. Stir sugar and butter to-
gether. Take five eggs, beat whites and yolks separately.
.Mix eggs with the butter and sugar; four cups flour, two
teaspoonfuls Royal Baking Powder, one orange rind grated
in cake. — Mrs. S. G. Cocklin.

Minnehaha Cake. — One and one-half cups sugar, one-
half cup butter, one-half cup milk, two heaping cups of
flour with two teaspoonfuls of Royal Baking Powder,
whites of six eggs beaten thoroughly. Cream the sugar
and butter together, then add milk, flour and last the whites
of eggs. Bake in three sheets. Spread with icing. For the
icing take one cup sugar and boil in one-half cup hot water.
Boil until it strings. Beat the whites of two eggs stiff.
Then pour the hot sugar over the whites and beat well
together. Flavor with vanilla, add one pound of large blue
raisins, cut in half and seeded, stir in the hot icing, spread
thick between the sheets. — Mrs. Grace L. Shimer.

Lady Cake. — One and one-half cupfuls sugar, one-half
cupful butter, one-half cupful of milk, two cupfuls flour,
two teaspoonfuls Royal Baking Powder, whites of five
eggs. Cream butter and sugar together, then add milk.
Beat whites of eggs until stiff, and stir in lightly. Then
flour and baking powder well sifted together. Flavor with
almond. Bake in laver pans, and ice with boiled icing,
also flavored with almond. — Mrs. G. Z. Stup, Chester
Springs. Pa.

Feather Cake. — One cup sugar, one cup sour milk, one
tablespoon butter, one egg, two and one-half cups flour,
"lie teaspoon cream tartar, one teaspoon soda. Beat the
white of egg to froth and stir in last.

54

Ice Cream Cake. — Two cups granulated sugar, whites
of five eggs, one cup butter and lard, one cup sweet milk,
one-half cup cornstarch, two and one-half cups flour, two
teaspoons Royal Baking Powder, one teaspoon vanilla. —
Airs. Eli Dunkleberger, New Kingston, Pa.

Buckeye Cake. — Three cups sugar, four cups of flour,
one cup sour cream, one teaspoon soda, two teaspoons
cream of tartar and five eggs. — Mrs. Rachel Stammel,
Allen, Pa.

Number Cake. — One cup of cream, three cups of sugar,
three cups of flour, four eggs, two teaspoonfuls of Royal
Baking Powder. Flavor with vanilla. — Mrs. R. F. Fetter-
olf, Mercersburg, Pa.

White Cake. — Whites of three eggs, one cup pulver-
ized sugar, one-half cup butter, one and one-half cups flour,
one-half cup milk, two large tablespoonfuls of cornstarch,
two teaspoonfuls Royal Baking Powder. Flavor with
vanilla. — Airs. S. F. Greenhoe.

Chocolate Nut Cake. — Light part: Beat together till
very light one cup of sugar and one-fourth cup butter ;
add six tablespoons milk, one-half teaspoon of vanilla, one
heaping teaspoonful yeast powder, sifted with one and one-
fourth cups of flour and the well beaten whites of four eggs.
Rake into layers. Dark part: Half cup of sugar, three
ounces butter, the yelks of four eggs, beaten together; one-
fourth cup milk, one rounded teaspoonful yeast powder,
and one cup flour. Mix well and bake in one layer. Make
filling as follows: Four ounces Baker's chocolate melted;
add one-half cup of sugar. Boil until it forms a very soft
ball when dropped in ice water; add one cup chopped nuts,
spread between the layers; ice with Baker's chocolate icing,
and decorate with unbroken halves of English walnuts. —
Mrs. Jennie Lippy.

Chocolate Cake.— G rate one-half cake Walter Baker's
chocolate, pour over it one-half cup boiling water. Let
cool, then add last thing, before putting in pans, two cups
brown sugar, one-half cup butter, two cups flour, one-half
cup sour milk, two eggs, one teaspoonful soda, one table-
spoon vanilla. — Miss Sadie Eichelberger.

55

Hot Water Sponge Cake. — Two cups sugar, five fresh
eggs, two cups flour, two teaspoonfuls Royal Baking Pow-
der, three-fourths cup boiling water; flavor to taste. — Mrs.
Chas. T. Aikens, Selins Grove, Pa.

Ginger Bread. — One cup brown sugar, one cup mo-
lasses, three-fourth cup butter and lard, three and one-
half cups flour, three fresh eggs, one cup boiling water,
one teaspoon of ginger, one tablespoon of soda.

Layer Spice Cake. — Two cups brown sugar, one-half
cup buter, two eggs, reserving white of one for frosting;
spoon allspice, one-half nutmeg, one cup sour milk, one tea-
spoon of allspice, two nutmeg, one cup sour milk, one tea-
spoon soda dissolved in milk, two and three-fourths scant
cups of flour. Bake in three layers.

Filling. — One cup of granulated sugar, boil until it
drops from spoon like syrup, then quickly add the white <>1
one egg beaten stiff; to this add one cup of chopped rai-
sins.— Mrs. Harlan K. Fenner, Louisville, Ky.

Cream Cake or Pie. — Crust : Three eggs, one cup
sugar, one cup flour, one-third teaspoonful soda, one tea-
spoonful cream of tartar. Beat whites and yolks separate-
ly. Stir together quickly and bake in layers, make batter
three-fourths of an inch thick. Cream : Two and one-
half cups sweet milk, four tablespoons sugar, two table-
spoons flour, one egg. Boil until it thickens and flavor
with lemon or vanilla. When the crust is cold, split and
put cream between. — Mrs. O. H. Melchor.

Cream Cake. — Take two cupfuls of sugar, two-thirds
of a cupful of butter, one cupful milk, one teaspoonful of
soda, one and one-half teaspoonfuls cream tartar, two and
one-half cupfuls flour, three eggs. Make the custard for
the cake with one cupful of milk and one teaspoonful of
cornstarch dissolved in it and brought to a boiling heat,
with the yolk of one egg dropped in to color it. Flavor
with lemon or vanilla ; let it cool. Bake your cake in round
pie-tins; use just enough batter in the tin so that when
they are baked, two of them put together will make one
proper sized cake. Make the custard first and let it cool;

56

put the cakes together when they arc warm with plenty
of custard between them. — Mrs. 1). R. Becker.

Rochester Jelly Cake. — Three eggs, two cups sugar,
nearly half cup butter, one cup sour milk, two and one-
half cups Hour, one teaspoon soda, stirred in milk, and
two scant teaspoons cream of tartar, mixed well in the
flour.— Mrs. J. L. Metzger.

Cornstarch Cake. — Cream one scant cup of butter and
twO cups of sugar together. Take one cup of sweet milk,
one cup cornstarch, two and one-half cups of flour sifted
in with two heaping teaspoons Royal Baking Powder.
Then take the whites of seven eggs beaten very light and
mix thoroughly the last thing. — Mrs. G. VV. McSherry.

Spice Cake. — Two cups brown sugar, one-half cup but-
ter, one-half cup sour milk, two teaspoons cinnamon, two
teaspoons cloves, one nutmeg, four eggs, two cups flour,
one teaspoon soda, two teaspoons cream of tartar. Mix
four yolks and one white with the butter and sugar. Take
the remaining three whites and one cup white sugar for
icing. — Mrs. A. R. Longanecker.

Sponge Cake. — Twelve eggs, their weight in sugar, the
weight of seven in flour, juice of one lemon, two table-
spoonfuls good vinegar. Beat the yelks and sugar to-
gether, add the whites beaten stiff, then add the flour which
is stirred in with as little beating as possible. Add the
lemon and vinegar just as you put it in the pan. — Mrs. H.
W. Bender.

Cocoanut Cake. — Two cups sugar, one-half cup but-
ter, four eggs, take whites out for icing, one cup milk, two
and one-half cups flour, two teaspoons Royal Baking Pow-
der.

Filling. — Butter size of a walnut, one cup sugar, yolkes
three eggs, rind and juice of an orange. Let boil and stir
while boiling; spread between layers. lee cake on top
with white icing and cocoanut. — Mrs. I. G. Seiler, Selins
Grove, Pa.

Walnut Cake. — Three-quarters cup butter, one cup of
sweet milk, tour eggs, two teaspoons Roya] Baking pow-

57

der, two and one-half cups of sugar, one pound rolled wal-
nuts.—Miss Sadie Eichelberger.

Nut Cake. — Half cup of butter, one and one-half cups
sugar, three eggs, two and one-half cups flour; add one
and one-half teaspoonfuls Royal Baking Powder, one-half
cup milk, one cup of hickorynuts, or any kind preferred.
Kul) butter and suggar to a light cream ; add the eggs beat-
en to a froth, flour which has powder sifted in it. Mix with
milk and nuts into a rather firm batter. Bake in paperlined
tin, in steady stove thirty-five minutes.

Shellbark Cake. — Two cups sugar (white), two eggs,
one-half cup shortening, one cup sweet milk, one cup
ground shellbarks, three teaspoonfuls Royal Baking Pow-
der, flour to stiffen. — Mrs. Dora Stouffer, Camp Hill, Pa.

Sponge Cake. — Five eggs, one and one-half cups gran-
ulated sugar, one and one-half cups flour, one-third tea-
spoon cream of tartar, pinch of salt, flavor to taste. Bake
in layers. Ice with chocolate. — Mrs. W. W. Wonderly.

Fruit Cake. — One pound sugar, one-half butter, one
cup sour milk, six eggs, one teaspoonful soda, one wine-
glass full of brandy, one pound of raisins, one pound cur-
rants, one-half pound of citron cut in small pieces. Mix
the fruit in one pound of flour. Bake two hours. — Miss
Mary Miller, Selins Grove, Pa.

Old Fashioned Sponge Cake. — Ten eggs and one
pound soft white sugar beaten together until very light.
Then add one pint of flour. Can be baked in loaf or in
layers. When baked in layers sliced bananas laid between
the lavers make a very delicious filling. — Mrs. J. C. Lutz,
Carlisle, Pa.

Fruit Cake. — One pound sugar, three-quarters of a
pound of butter, ten eggs, three-quarters of pound of
flour, one pound raisins, one pound currants, three-quarters
of pound of citron, four teaspoonfuls cinnamon, one tea-
spoonful cloves, one teaspoonful allspice. Bake slowly for
three hours. — Mrs. E. H. Leisenring.

Fruit Cake.— One pound brown sugar, one pint New
Orleans molasses, three eggs, one-third pound butter, one
tablespoon soda, one pint buttermilk, one pound currants,

58

one pound raisins, citron, four large cups flour, one table-
spoon ground cloves, one tablespoon cinnamon, one and
one-half tablespoons alspice, one nutmeg, one glass of wine
(six tablespoons brandy if you like.) — Airs. Adam Nell.

White Fruit Cake. — ( )ne cup butter, two cups sugar,
one cup sweet milk, one teaspoon Royal Baking Powder,
whites of six eggs, three and one-half cups flour, one-half
pound citron, one-half pound almonds, blanched, one-half
pound raisins, one-half pound dates, one-half pound figs.
Flour fruit well and bake slowly two hours. Wine glass
of brandy. — Mrs. Mae Albright.

Marble Cake. — Dark part : One cup of brown sugar,
one-half cup of butter, one-half cup of molasses, one-halt"
cup of sweet milk, two and one-half cups of flour, two tea-
spoons of Royal Baking Powder, yolks of four eggs, cinna-
mon and cloves. Light part : One cup of white sugar, one-
half cup butter, one-half cup sweet milk, whites of four
eggs, beaten, two teaspoons Royal Baking Powder. Put a
spoonful of the dark and one of the white. — Miss Hazel X.
Miller.

Devil's Food Cake. — Two cups brown sugar, one-half
cup butter, two eggs beaten separately, one-quarter cake
Walter Baker's Chocolate, with enough hot water to dis-
solve it. one-half cup hot water, one teaspoon soda dis-
solved in hot water, two cups sifted Hour. — Airs. Mae Al-
bright.

Mountain Jelly Cake.— One-half cup butter and lard,
mixed, one cup sweet milk, two cups sugar, two Qgg^, three
cups dour, three teaspoons of Royal Baking Powder. — Airs.
\V. C. Garber, Andersonburg, Pa.

Cream Cake. — Two cups sugar, one-half cup butter,
one cup sweet milk, three cups flour, whites of six eggs
well beaten, four teaspoons of Royal Baking Powder.—
Madeline Garber.

Strawberry Short Cake.— Three cups flour, three table-

ons butter, one and one-half cups sour cream, one egg.

two tablespoons sugar, one teaspoon soda. — Marie Garber.

Black Chocolate Cake.— One cup Waller Baker's
Cocoa, one-half cup brown sugar, one egg, three-fourths

59

cup of water, stir these together and cook until thick, let
cool. Turn into mixing bowl, add three-fourths cup but-
ter, two cups brown sugar, two eggs, cream these well,
add one cup milk, three cups Hour, one teaspoon soda,
bake in layers or loaf.— Mrs. \V. C. Garber.

French Chocolate Cake.— W hites of seven eggs, two
cups sugar, two-thirds cup butter, one cup milk, three cups
flour, three teaspoonfuls of Royal Baking Powder. The
chocolate part of cake is made just the same,, only use the
yelks of eggs with a cup of grated chocolate stirred into
it. Bake in layers, the layers being light and dark, spread
a custard between them, which is made with two eggs, one
pine milk, one-half cup sugar, one tablespoonful cornstarch.
When cool flavor with vanilla. Fine. — Mrs. W. C. Gar-
ber.

Snickadoodle. — Two cups sugar, three-fourths cup but-
ter, three teaspoonfuls Royal Baking Powder, one cup milk,
three cups Hour, two eggs. Stir butter and sugar to a
cream; add milk, then flour well sifted with baking powr-
der. Eggs unbeaten put in last thing. Sugar and cinna-
mon sprinkled on to]). Use large tins and spread thin.

Angel's Food. — Three cups sugar, three-fourths cup
butter, one cup sweet milk, four cups flour, four eggs, four
teaspoonfuls Royal Baking PoAvder.

Convention Cake. — Two cups sugar, whites of four
eggs, one cup sweet milk, one scant cup butter, three cups
flour, two teaspoons Royal Baking Powder, vanilla. Beat
a long time and bake in a loaf.

Palmetto Cake. — One-half pound butter, ten ounces
sugar, one even tin cupful flour, one teaspoonful Royal Bak-
ing Powder, one pound citron (dredged in flour), one cocoa-
nut, five eggs.

Watermelon Cake. — Two cups fine white sugar, one
cup butter, one cup milk, three and one-half cups flour,
three teaspoons Royal Baking Powder, the whites of eight
eggs beaten very light. Flavor. Red part: One-half cup1
butter, one cup red sugar, three-fourths cup milk, one cup
seedless raisins, two cups flour, two teaspoonfuls Royal

60

Baking Powder. Flavor. Put the red part in center of
pan and white around the outside.

Coffee Cake. — One and one-half cups white sugar, one
cup molasses, one cup lard or butter, one cup coffee, three
eggs, one teaspoon soda, one pound raisins, one pound cur-
rants, one-half pound tigs, one large cup walnut meats,
one teaspoonfu] cloves, one teaspoon cinnamon, one-half
nutmeg, five and one-half cups flour. — Mrs. M. A. Good-
hart.

Molasses Cake. — One cup molasses, one cup sugar,
three-fourths cup shortening, one cup buttermilk or water,
one teaspoon of soda dissolved in a little boiling water,
flour enough to make a batter. — Mrs. M. II. Ilavice.

Oatmeal Crackers.— Three cups dry oatmeal, two cups
light brown sugar, one cup melted lard, one-half table-
spoon soda dissolved in three-fourths cup warm water.
Flour enough to roll. — Mrs. J. L. Metzger.

Jumbles. — One-fourth pound butter, one pound sugar,
three-fourths pound flour, whites of four eggs, and yolk
of one egg. Flavor to taste. Mix flour, sugar, yolk of
eggs and butter as for pie crust, then add whites of eggs,
beaten to a froth, and 'flavoring. Drop on tins, and hake
in rather quick oven. — Mrs. Charles Hetrick.

Cocoa Sticks. — Six tablespoonfuls butter, three-fourths
cup sugar (scant), one egg. one tablespoonful milk, one
teaspoonful vanilla or pinch of cinnamon, five teaspoonfuls
cocoa, one-eighth teaspoonful Royal Baking Powder, one
and one-fourth to one and one-half cups sifted pastry rlonr.
Cream butter until soft; add sugar gradually and heat
well; add beaten eggs, milk and vanilla; mix well; sift
cocoa, baking powder and pinch, salt with one-half cup
rlonr; stir this into the mixture first, use remainder of flour
to make- a firm dough. Set on ice to harden. Sprinkle
board with cocoa and little sugar. Use small pieces of
dough at a time, toss it on the hoard to prevent sticking,
roll them, cut in strips one-half inch wide and three long.
Bake in oven three or four minutes. This recipe must be
carefully prepared to get the best results. — Miss Elizabeth
Kc\ill Burr.

61

Hermits. — One cup white sugar, one cup brown sugar,
one cup raisins, one heaped cup butter, three eggs, one
teaspoon soda dissolved in nine tablespoons of milk, one
teaspoon cinnamon, one teaspoon cloves. Add flour to
make stiff enough to roll soft. — Mrs. W. I. Redcay.

Crumb Cakes. — Two and one-half cups A sugar, two
and three-fourths cups flour, three-fourths cup butter and
lard (one-half cup butter, one-fourth cup lard), one cup
thick milk, two eggs, one even teaspoonful of soda, and
same amount of cream of tartar, mixed with a little of the
thick milk, and then with all of it. Mix sugar, flour, butter
and lard together first with the hand. Add milk, yolks of
eggs and last of all the whites of the eggs. Bake in gem
pans and ice with any desired icing, or save enough of
crumbled sugar shortening and flour and sprinkle over the
tops of the cakes before they go into the oven. — Mrs. H.
C. Alleman.

Queen Drops. — Three-fourths pound sugar, six ounces
butter, four eggs, beaten separately; ten ounces flour, one-
fourth pound currants. Flavor with oil of lemon. Drop on
tins and bake in a moderate oven.

Taylor Cake. — One quart molasses, three-fourths 11).
sugar, three-fourths pound butter, two cups thick milk,
four eggs, two tablespoons soda, two teaspoons cream of
tartar. Beat the butter to a cream, add the sugar and the
yolks. Beat the whites separately. Then add the mo-
lasses, stir in the flour and milk alternately. Spices to suit
the taste. Lastly add the soda. Drop in pans. — Miss Har-
riet Enck.

Sugar Drops. — With the hands work to a cream one-
half pound butter, unite with one-half pound of fine sugar,
beat well together. Add four eggs, two at a time, and beat
about two minutes. Stir in three-fourths pound flour, one-
fourth pound currants, and a little cinnamon or lemon
extract. Put on a greased tin in drops about the size of a
walnut and make in a medium oven.

Chocolate Ginger Bread. — Mix in a large bowl one
cupful of molasses, one-half cupful sour milk or cream,
one teaspoonful ginger, one of cinnamon, one-half tea-
spoonful salt. Dissolve one teaspoonful "Cow Brand" soda

62

in a teaspoonful cold water; add this and two tablespoon-
fuls melted butter to the mixture. Stir in two cupfuls sift-
ed flour, and finally add two ounces Walter Baker's Choco-
late and one tablespoonful of butter, melted together. Pour
into three well buttered deep tin plates, and bake in mod-
erately hot oven for twent yminutes. — Miss Mary Parloa.

Soft Ginger Bread. — Six cups of flour, three cups of
molasses, one cup of cream, one cup lard or butter, two
eggs, teaspoon saleratus, two teaspoons of ginger.

Ginger Bread. — One pint Xew Orleans molasses, one-
half teaspoon salt, one tablespoon ginger, one-half pint
lard, one pint thick milk, one tablespoon soda, two tea-
spoons cinnamon. — Mrs. Rachel Stammel.

Yeast Cake. — Two cups yeast batter, one cup lard, two
cups sugar, three eggs, cup raisins, one teaspoonful each of
allspice, cinnamon and cloves, one teaspoonful soda, dis-
solve in two tablespoons of hot water, flour to make like
cake batter. Put lard, sugar, and eggs in yeast; do not
work separate.

Ginger Snaps. — ( hie pint New Orleans molasses, one
and one-half cups brown sugar, one-half pint lard, one
tablespoon cinnamon, one and one-half tablespoons gin-
ger, one-half tablespoon soda dissolved in a little water,
a tiny bit of vinesrar. Mix everything together, and after
coming to the boiling point let cool and mix very stiff with
Hour. Roll very thin.

Doughnuts. — Four medium sized potatoes, two cup-
fuls sugar (scant), one cup milk, one teaspoon salt, four
teaspoons Royal Baking Powder (heaping), two table-
spoons melted butter, three eggs, well beaten, add spices,
flour to mix soft, flavoring. ( )ne half recipe can be used.

Ginger Snaps. — ( )ne pint baking molasses, two cups
brown sugar, three-fourths pint of lard, one tablespoon
soda, three pints flour, one teaspoonful ginger, one tea-
spoonful cloves, one teaspoonful allspice, one teaspoon cin-
namon.— Mrs. E. I). Weigle.

Rolled Ginger Cakes. — One pint New Orleans mo-
lasses, one egg, one-fourth teacup sugar, one tablespoon
ginger, one-half pint lard, two and one-half teaspoons soda;

63

dissolved in -one-fourth teacup hot water. Make dough just
stiff enough to roll.— Mrs. J. L. Metzger.

Crullers. — One cup of sugar, one cup milk, one egg,
three tablespoonfuls melted butter, two teaspoonfuls cream
tartar, one teaspoonful of soda, and a little salt. Flavor
with nutmeg; mix as soft as possible; have fat to bake.

Doughnuts. — One pint thick milk, one cup sugar, two
eggs, one cup lard, one teaspoon soda. Sufficient flour to
roll. — Mrs. S. Margaret Beistline.

Sand Tarts. — One and one-fourth pounds of flour,
eleven ounces butter, scant half teaspoonful of soda rub-
bed into the flour, one pound soft white sugar, yolks of
three eggs, and one whole one besides. If not sufficient to
wet dough take a little cream. It should be like pie pastry
to roll out. Wash with the whites beaten up, and sprinkle
on sugar and cinnamon. Roll thin. — Mrs. E. D. Weigle.

Molasses Cookies. — One egg, one cup molasses, one
tablespoonful ginger, one-third cup hot water, one cup
sugar, brown, one cup shortening, butter and lard, one
tablespoonful soda, one tablespoonful vinegar, a pinch of
salt. Stir egg and sugar to a cream. Add molasses, short-
ening, and ginger, stirring all together. Dissolve soda in
hot water and add. Put in vinegar last thing before flour.
Mix as stiff as sugar cookies.

Chocolate Cookies. — Beat to a cream half a cupful of
butter and one tablespoon of lard; beat into this one cup-
ful sugar; then add one-fourth teaspoonful salt, one tea-
spoonful cinnamon and two ounces Walter Baker's Choco-
late, melted. Add one well beaten egg, and one-half tea-
spoonful soda dissolved in two tablespoonfuls milk. Stir
in two and one-half cupfuls flour. Roll thin, cut in round
cakes and bake in a rather quick oven. The secret of mak-
ing good cookies is the use of as little flour as will suffice. —
Miss Mary Parloa.

Oatmeal Cookies. — Two eggs, one cup butter and lard
mixed, (two-thirds cup butter, one-third cup lard) ; one and
<>ne-half cups sugar, four tablespoonfuls of sweet milk, two
cups flour, two cups raw rolled oats, two teaspoonfuls of
Royal Baking Powder, one cup chopped raisins, one tea-

64

spoonful of cinnamon and a little nutmeg. Add oatmeal
last. Drop on tins. — Mrs. H. C. Alleman.

Cream Cookies. — Two cups sugar, two eggs, one cup
sour cream, one cup butter, one teaspoon soda, flour enough
to make a dough as soft as it can be rolled. Sprinkle with
sugar before baking. — Mrs. Mae Albright.

Cookies. — One cup of butter, two cups of sugar, one-
half cup sour milk, three eggs, well beaten, small teaspoon
of soda, a little cinnamon and nutmeg. Flour enough to
roll. Cut and bake in a quick oven.

Fig Filling for Cake. — Mix one-half a pound of figs
chopped fine, a cupful of sugar and a cupful of water. Boil
in double boiler until smooth and thick; then add a tea-
spoonful of vanilla. Boil figs in water until tender before
adding the sugar.

Marshmellow Icing. — Two and one-half teaspoons of
instantaneous gelatine, one cup of hot water, twenty-eight
Spoons of pulverized sugar, let come to a boil, flavor, beat
until thick. — Marie Garber, Andersonburg, Pa.

Caramel Icing. — Two cups In-own sugar, one-half cup
sweet cream, a small lump of butter. Boil like taffy. Then
add one teaspoon of vanilla and beat until it is stiff enough
to spread on the cake.

Icing. — One cup pulverized sugar moistened with a
little water and a tablespoonful of melted butter, with a
half cup of chopped walnuts or hickorynuts.

Lemon Filling. — One-half cup water, one tablespoon
butter, three tablespoonfuls sugar, juice and grated rind
of a lemon. Thicken with cornstarch mixed in a little
water.

Chocolate Icing. — Half a cup of sweet cream, one-
fourth cake of Walter Baker's Chocolate, melted, pulverized
sugar to stiffen and vanilla to flavor.

Boiled Icing. — Two scant cups granulated sugar, one
cup water. Boil until it spins a thread, when tested by
taking a bit between the thumb and finger. Do not stir
the mixture while it is boiling. Tour over the well beaten
whites of two eggs, and beat until cold.

65

Pickles

Bean Pickle. — Three and one-half quarts lima beans
(cook in salt water), one quart small whole cucumbers, two
quarts sliced cucumbers, one quart sliced whole onions,
one and one-half quarts sliced green tomatoes (scald), six
peppers. Soak in salt water the whole mixture ; then cool
in weakened vinegar. Drain again. Four tins vinegar,
three cups sugar, three tablespoons celery seed, three table-
spoons ground mustard, two tablespoons tumeric.

Mustard Pickle. — One quart small whole cucumbers,
one pint large cucumbers sliced, one quart green tomatoes
sliced, one quart small whole onions, one large cauliflower
divided into flowerets, four green peppers cut fine, one
qt. tender lima beans (boil beans first in salt water). Make
a brine of four quarts water and one pint salt, pour it over
the mixture and let it soak twenty-four hours. Heat just
enough to scald, then pour into a colander to drain. Mix
one cup flour, six tablespoons ground mustard, one table-
spoonful tumeric with enough cold water and vinegar to
make a smooth paste; then add one cup sugar and sufficient
vinegar to make two quarts in all. Boil this mixture until
it thickens and is smooth (stirring all the time). Then
add the vegetables and boil until well heated through. Add
more sugar if you want it sweet. — Mrs. Adam Nell.

Chili Sauce. — Twelve large ripe tomatoes, three red or
two green peppers, two onions, two tablespoonfuls of salt,
two tablespoonfuls of sugar, one scant tablespoon of cin-
namon, three cups of vinegar. Peal tomatoes and onions
and chop or grind fine, boil one and one-half hours; bottle
and seal.— Mrs. W. C. Garber, Andersonburg, Pa.

Chow Chow. — Two good sized heads of cabbage, one-
half peck green tomatoes, four sweet peppers, four bunches
celery, one dozen onions, one ounce celery seed, one ounce

66

mustard seed, one and one-half pounds sugar, one and one-
half quarts good cider vinegar. Chop cabbage, tomatoes,
onions and peppers, and add three-fourths cup of salt. Mix
well and let stand over night. Then press dry and add
celery chopped tine, vinegar, sugar and seeds, and cook
until soft (about one and one-half to two hours.) Then
place in air tight jars. If too dry, add more vinegar and
sugar to taste. — Mrs. Chas. Hetrick.

Tomato Catsup. — Boil tomatoes and run through col-
ander. After boiling eight quarts of juice to one-half, add
one tablespoonful salt, one teaspoonful red pepper, one
teaspoonful cinnamon, one teaspoonfnl cloves, one cup
sugar, one quart of vinegar. — Mrs. J. \\ . Weeter.

Pickled Cauliflower. — Strip off the leaves, divide the
stalks, scald them in salt water and dry on a sieve. Cut
them into small pieces, put them in a jar and cover with
boiling vinegar. Make a spice-bag according to the direc-
tions given for the tomato pickles and add to the cauli-
flower.— Lutheran Observer.

Sweet Pickle Pears. — 'Boil nine pounds of pears until
they are tender, then make a syrup of three pounds of
sugar and one pint of vinegar and boil the pears in it until
they are very rich. Add two teaspoon fuls of essence of
cinnamon.

Sweet Pickle Peaches. — Make a syrup of one pound
sugar and one pint of vinegar. Add two tablespoonfuls of
cloves and one tablespoonful of mace, and cook the peaches
in it until tender. Let them stand over night, then heat the
syrup and pour it boiling hot over the fruit. Put it up air-
tight.— Lutheran ( )bserver.

Spiced Tomatoes. — Steep together four pounds of
sugar and two quarts of vinegar, add three pounds of to-
matoes and boil for three hours. Add salt and pepper to
taste, and flavor with cloves and cinnamon. — Lutheran Ob-
server.

Tomato Pickles. — Chop fine twelve quarts of green to-
matoes, put them in a colander and let them stand all night
t<> drain. In the morning chop six or seven green peppers
and add them to the tomatoes, with a cup of whole mustard

67

seed. Make a spice-bag containing one-half cup of cinna-
mon and cloves in equal proportions, put it in with other
ingredients and cover the whole with boiling vinegar. —
Lutheran < )bserver.

Small Cucumber Fickles. — Wipe the cucumbers, pack
them down in a stone jar. Make a brine of salt and water
sufficient to bear an egg, pour this over the pickles and
let it stand twenty-four hours. Drain and arrange them
neatly in jars. Between each layer put a slice of onion,
about a teaspoonful of mustard seed, three or four cloves,
and the same of allspice, and a few bits of horseradish; so
continue until the jars are full. Fill the jars with boiling
cider vinegar and steam for twelve minutes. Screw on
tops just as you would for fruit.

Sweet Pickles. — This recipe will answer for peaches,
pears, canteloupe and watermelon rind.

Pare and weigh the fruit; to each seven pounds of fruit
allow three pounds of sugar and a pint of vinegar, measure
one teaspoonful of ground cloves, a teaspoonful of allspice,
two teaspoonfuls of cinnamon, a half teaspoonful of mace
and a grated nutmeg; mix all together, divide in four por-
tions, and tie loosely in a square of cheese cloth. Throw
these bags into the boiling sugar and vinegar, bring to a
boiling point, and skim. Xow add the fruit, a little at a
time, just enough to cover the bottom of the kettle; as the
fruit begins to heat watch it carefully. When scalding hot
lift it and put it in the jars. When the jars are full bring
the liquor to boiling point, pour over the fruit, and steam
for twelve minutes.

Canned Mango Pickles. — Stuff your mangoes with the
cabbage that has been seasoned to suit the taste. Let your
mangoes stand in salted water over night, before stuffing
them. When they are ready make a syrup of one quart of
vinegar, one cup of sugar and a little horseradish root cut
line ; few mixed spices. Boil, then pour over the mangoes.
After they have been placed in the jars, seal tightly. Steam
ten or fifteen minutes. They will keep good for a year.
Excellent.

Pickles. — Two quarts of tart apples, one pound of rai-

68

sins, three cupfuls of brown sugar, two cupfuls of lemon

juice, one teaspoonful of cayenne pepper, two quarts green
tomatoes, one small onion, three cupfuls of vinegar, one-
half cupful of salt, one ounce of ginger. Pare and core tin-
apples and put through food chopper. Chop the tomatoes
and onion in the same manner.- Stone the raisins. Mix tin-
apples, tomatoes, raisins and onion with the other ingre-
dients, and put away in an earthen jar over night, in the
morning set the jar in a kettle of cold water. Let the water
slowly heat. Steam six hours, stirring now and then. Put
in preserve jars and seal.

Chopped Pickles. — One-half peck of green tomatoes,
one-half peck of small onions, one cupful of salt, three
quarts of vinegar, two pounds of sugar, one-half pound of
white mustard, two tablespoonfuls each of allspice, cloves,
cinnamon, ginger and celery seed, one-half teaspoonful of
red pepper. Slice and chop the onions and tomatoes, cover
with the salt and let them stand over night. In the morn-
ing drain thoroughly, put in a sauce pan, cover with one
quart of the vinegar and boil fifteen minutes. Drain and
put the sugar, mustard, pepper and spices in the remaining
two quarts of vinegar over the fire. As soon as the vine-
gar boils, add the chopped tomatoes and onions, and boil
ten minutes. Take from the fire and put in glass jars
while hot. The quantities given above will make six
quarts.

6y

Memorandum

70

Beverages

Blackberry Cordial. — To one quart of blackberry juice,
extracted by the fruit press, take two teaspoonfuls of
ground cloves, one teaspoonful of mace, four teaspoonfuls
ground cinnamon, one teaspoonful of allspice; one quart
of syrup made as directed. Add the fruit juices and spices
to the syrup and boil until a syrup is formed. Take from
the fire and cool. When cool add one pint of brandy to
every quart of fruit juice used; strain through a muslin
bag, bottle and cork.

Raspberry Shrub. — For every cupful of fruit juice take
one-half cupful of cider vinegar and two cupfuls of sugar.
Put the fruit juice, sugar and vinegar over the fire, stir
until the sugar dissolves and boil to a thick syrup. Skim.
if necessary, strain and bottle.

All fruit juices are used in the same manner. When
served, allow one-fourth cupful of syrup to three-fourths
cupful of ice water. Should the syrup be too thin, do not
adhere to this proportion of water. Taste is the best guide.

Elder-blossom Wine. — One quart of elder berry blos-
soms, nine pounds of sugar, one yeast cake, three gallons
of water, three pounds of raisins, one-half cup of lemon
juice. The blossom should he picked carefully from the
stems and the quart measure packed full. Put the sugar
and water together over the fire, stir until the sugar is
dissolved, then let it come to a boil without stirring. Boil
five minutes, skim and add the blossoms. As soon as the
blossoms are well stirred in, take from the fire and cool.
When lukewarm add the yeast dissolved in lukewarm water
and the lemon juice. Put in an earthen jar and let stand
six days, stirring thoroughly three times daily. The blos-
soms must be stirred from the bottom of the jar each time,
(hi the seventh day strain through a cloth and add the rai-

.sins, seeded. Tut in glass preserve jars and cover tightly.
Do not bottle until January.

Hints on Making Good Coffee and Tea. — i. Never boil
the water more than three or four minutes, longer boiling
will cause it to lose most of its natural properties by evap-
oration. 2. Water left in the tea-kettle over night must
never be used in preparing the breakfast coffee or tea. 3.
Be sure your coffee and tea are fresh.

Coffee. — Take one even tablespoon of finely ground
coffee for each cup needed. Scald coffee pot and put your
coffee in percolator. Pour the boiling water over the coffee
slowly. Close the pot closely and stand on back part of
stove for thirty minutes. — Dr. G. F. Ritchey, New Kings-
ton, Pa.

Tea. — Use a brown earthen teapot, and dare to bring
it to the table. Put your dry tea into this dry pot; cover it
and iet It stand on the back of the stove until pot and tea are
hot (this releases the aromatic oil of the leaves.) Now pour
on the boiling water, as much as you want tea ; cover it
closely, three teaspoons tea to two cups boiling water is
about the right proportion of tea and water to be used.
Never boil tea, black and green. Heat the leaves, steep in
boiling water, and keep the steam in the pot and the tea
will be excellent. Never use a metal teapot. Russian tea
is made by putting a slice, of lemon in each cup and pour-
ing over it the boiling tea.

Iced Tea. — The tea should be made in the morning,
very strong, and not allowed to steep long. Keep in the
ice box till the meal is ready and then put in a small quan-
tity of cracked ice. Do not pour the scalding hot tea on
a goblet of ice as many do, for this spoils the tea. Iced
coffee is very nice made in the same way.

Grspe Juice. — One quart of grapes, one-half cup water.
Put the grapes in the farina boiler with the water, which
should be cold. Heat slowlv and cook at a low temperature
until the grapes are soft. Put the grapes through the fruit
press. Add to two cnpfuls of juice one-fourth of a cup of
sugar and heat to just below boiling point. Do not let it
boil, but keep it at a temperature of at least 200 degrees

72

Fahr. for one hour. Bottle and seal. When ready to use
take one cup of syrup to a cup of cold water. Drinks
should be chilled but not iced for an invalid.

Chocolate. — Put two squares of chocolate, four level
tablespoons of sugar and two tablespoons of water into
a saucepan. When it is melted add two cups of water and
boil five minutes, then add two cups of milk. Just as the
chocolate is taken from the fire add a few drops of vanilla
flavoring. Tour into cups and put a spoonful of whipped
cream on each.

Cocoa. — Put one quart of milk in a double boiler.
.Moisten four tablespoons of cocoa with a little cold milk
and add to the boiling milk stirring. all the while. Boil five
minutes and ser\e hot with whipped cream.

A Summer Draught. — The juice of one lemon, a tum-
berful of cold water, pounded sugar to taste, half a small
teaspoon of carbonate of soda. Squeeze the juice from the
lemon ; strain and add it to the water, with sufficient pound-
ed sugar to sweeten the whole nicely. When well mixed,
put into the soda, stir well and drink while the mixture is
in an efferversing state.

An Inexpensive Drink. — ( )ne cupful pure cider vinegar,
one-half cupful good molasses. Put into one quart pitcher
of ice water. A tablespoon of ground ginger added makes
a healthful drink.

An Invalid Drink. — Put into the bottom of a wine glass
two tablespoon I uls of grape juice, add to this the beaten
white of an egg and a little chopped ice; sprinkle sugar
over the top and serve. This is often served in sanitariums.

Blackberry Wine. — Take ripe blackberries, pick out all
imperfect ones and press out the juice through a course
linen cloth; to each quart of juice add one quart of water
in which is dissolved two pounds of white sugar; put into
glass bottles or stone jugs and cover the mouths with
any open or woven cloth, to admit air and keep
out insects, set in cellar for six months, more or
less; then pour off carefully from the lees into clean bottles
and cork for use as wanted.

Another. — Measure your berries, after picking them

73

over, bruise them, and to every gallon of berries add one
quart of water, boiling hot. Let the mixture stand twenty-
four hours, stirring occasionally; then strain off the liquor
into a cask, for every gallon of juice adding two pounds
of sugar. Cork tight and let stand till the following Oc-
tober, when it will be ready for use without any further
straining or boiling. .

Lemonade. — Squeeze the juice from the lemons, cut
them in small pieces and cover with sugar. Let stand at
least an hour, then press out the juice the sugar has ex-
tracted. The volatile, aromatic oil of lemons and oranges
is in their skins, and twice as much lemonade of a better
quality can be made in this way than by the use of juice
alone. Boil one-half of a cup of sugar with one-fourth of a
cup of water until it spins a light thread. Take from the
fire, add one cup of lemon juice and the juice and sugar
from the skins. Add water and sugar to taste and serve
ice cold.

Pineapple Lemonade. — One cup of sugar, one cupful
of canned pineapple, one cup of water, juice of two lemons.
Boil the sugar and water until it spins a light thread. Put
the pineapple through the fruit press and add to the syrup
with the juice of the lemons. When ready to serve, add
water and sugar, if needed, to taste. Serve ice cold.

Fruit Punch. — Two cupfuls of sugar, cne-half cup of
orange juice, one cupful of strawberry juice, one cupful of
water, one-half cup of lemon juice, one cupful of pineapple
juice, one-half cup of Maraschino cherries. Boil the sugar
and water to a syrup, and add the fruit juices. Let stand
twenty minutes, strain and chill. Add the whole cherries.
Sweeten or weaken, if necessary, to taste, and serve ice
cold, ft will rarely need reducing with water unless the
juices <;f preserved fruits have been used.

Cherry Syrup. — Two cupfuls of granulated sugar, two
cupfuls <»f cold water, two cupfuls of cherry juice. Stone
the cherries. Dissolve the sugar in the water, add the cher-
ries and their juice, and cook for ten minutes. Take from
the fire and put through the press. Return to the fire and

74

boil until a thick syrup is formed. Seal when hot. Serve
with shaved ice. thinning with cold water to taste.

Mint Punch. — Remove the leaves from twelve large
stalks of mint; chop them very fine; put them in a mortar
with four or five tablespoonfuls of sugar and grind them
to a paste. Or you may rub them in a bowl with a spoon!
Boil together for five minutes a pound of sugar and a quart
of water; add the juice of three lemons and the mint ; when
the mixture is icy cold, freeze. This may stand four or five
hours. Serve in punch glasses.

Nasturtium Punch. — Chop line twenty-four nasturtium
ilowers; rub them with a little sugar to a paste. Boil to-
gether a pound of sugar and a quart of water for five min-
utes; take from the lire, and add the juice of three lemons
and the nasturtium flowers. Let these .stand until perfectly
cold; add four tablespoonfuls of claret or grape juice.
Freeze the mixture and serve in punch glasses. Especially
nice with mutton.

A nasturtium flower on the top of each glass makes a
very pretty garnish.

Ginger Punch. — Boil a pound of sugar with a quart of
water; add the juice af three lemons and when cold add
four tablespoonfuls of the syrup from the preserved gin-
ger, and a half cut) of the ginger chopped very fine. Freeze
and serve with the meat course at dinner. If preserved
ginger is not to be had. add a tablespoonful of ground
Jamaica ginger to the sugar and water before they are
boiled, then add the chopped candied ginger.

/.T

Memorand um

Fruits, Jellies, Preserves

Canning and Preserving. — The disappointment that so
many experience in preserving and canning fruit can be
avoided, if care and knowledge of proper principles of
science are observed. The scientific part consist in cooking
the fruit to sterilize any germs, while the common sense
part consist in excluding all outside air. Of course fruit
as fresh as possible should be used, and such should be
perfectly sound and not overripe. Overripe fruit lacks the
fine flavor of other fruit. Pick the fruit very carefully, and
if it is absolutely necessary, rinse it quickly by placing in
a colander or fine wire basket and dipping in and out of
cold, clear water. Drain thoroughly. The flavor in the
fruit will be much finer if it is not washed. Do not waste
time and money canning poor fruit.

Heat both jars and covers, and make sure that your
jars are perfect and your rubber bands new. It is safer
not to depend on rubbers that have once been used. Glass
jars are by far preferable to tin and are now cheap enough
to be in reach of all. Canning differs from presen rng in
the amount of sugar used.

While canning docs not require the same length of
time, all fruit must be thoroughly cooked, so that every
portion of it is subjected to a degree of heat sufficient to
destroy all germs in the fruit. P>ut overcooking should In-
avoided in order to retain the fresh, natural flavor. The
length of time required for canning varies according to the
variety and condition of the fruit, but do not have your
fruit spoil for want of sufficient cooking.

Fruits that have been shipped a long distance, or have
stood for some length of time after being picked, need
longer cooking than the freshly gathered.

77

The most delicate fruits require fifteen minutes, and
thirty minutes is not too long for most kinds.

Sugar is not considered necessary to the preservation
of fruit, but it is added to make it more palatable, to in-
crease the specific gravity of the water or fruit juices, and
therefore by an additional degree of heat destroy the germs
more certainly, and accomplish sterilization of the fruit
in much shorter time. The addition of sugar also pre-
serves the shape of the fruit, abstracting the juices and
hardening it, which prevents it from becoming soft and
falling apart.

Use only the best granulated sugar for preserving
fruits.

To all juicy fruits like berries, add the sugar, which
has been heated in the oven, to the fruit when it boils.

For peaches, pears and such fruits as contain much less
juice, make a syrup by dissolving the sugar in water, a
pint of sugar to a pint or a pint and a half of water, as
the fruit seems to require. Cook the fruit in this until
tender enough to pierce with a straw, but not long enough
to lose its form or break.

Be sure to fill the jar to the very brim. Then run the
handle of a silver spoon around and down the sides to be
sure all air is excluded. Wipe the juice ofT the top care-
fully, adjust the band, and screw down tight. Do this as
quickly as possible, and when the jars are cool, again screw
down the top, to make sure it is air-tight. Never set jars
in a draught of air after filling. Some housewives turn the
jars upside down for several days, then examine for leak-
ages, and if perfect put away. If the contents of a jar
begin to "work," open at once, re-heat and can again, using
a little more sugar.

Many use this method of canning. All ripe, mellow
fruit is placed at once in the jars. These are then set in
a large boiler of warm water, with little blocks of wood or
a board underneath. Make a syrup as follows: A cup of
sugar to a quart of fruit for the tart fruits and less for the
sub-acid, and from one to three cups of water, according to
juiciness of the fruit. Set the lids on loosely, cover the

78

boiler closely and keep the water boiling from fifteen to
thirty minutes, according to kind and quality of fruit. Then
Screw down the lids at once and set the jars on a folded
damp cloth, unless you do not need the boiler again ; in that
ease you can let the jars cool in the water after sealing.
Proceed same as with other process.

The usual method of preserving is to use equal weights
of fruit and sugar, and cook a sufficient length of time to
keei) the fruit without being perfectly air-tight.

Preserved fruits are very rich, and for economical rea-
sons, at least, most persons prefer the canned fruits for
daily use. But some fruits are very much more palatable
when preserved with a less amount of sugar. As a general
rule, however, cooks living along the Atlantic sea-board
make their preserves of a more cloying sweetness than
those housewives who live in the Mississippi Valley. It
seems to be due to a difference to taste, but wherein this
difference originated has never been explained.

Keep the jars in a cool, dark closet, where there is
ventilation from door and window. If you have no such
closet, enclose each jar in a paper bag, which will effectual-
ly exclude the light. — Lutheran ( )bserver.

Delicious Dish of Peaches. — Cut peaches in half, stone
and sprinkle sugar in the hollows. Rub a large tablespoon
of butter into a pint of Hour sifted with a teaspoon of
Royal Baking Powder and a half teaspoon of salt. Peat an
egg very light, stir it into a scant cup of milk, mix gradu-
ally with the prepared flour beating well at the last. Pour
into a greased baking pan large enough to allow the fruit
to spread out. and the batter to be about an inch thick.
Pake for a half hour in a brisk oven. Serve with cream
and sugar.

Iced Grapes. — Dip whole bunches of selected grapes,
first in the white of egg, then in powdered sugar, sift the
sugar over them until all are thoroughly covered. Lay on
wax paper until dry.

Simple Rule for Jelly. — Crush raw fruit or berries, ami
drain off the juice. To this juice take the same amount or

79

j

measure of sugar, but do not combine them at once. Put
the juice into a granite pan and place over the fire, mean-
time take the sugar and put it in a dripping pan, and place
in the oven. When the juice has boiled twenty minutes,
take the sugar hot from the oven and put it into the fruit
juice. Let the mixture boil up, just enough to melt the
sugar. Skim it, and then strain into jelly glasses, and the
arduous task is done. I will warrant a jelly that will be
firm and beautiful in color, in texture and in taste.

One important thing, however, I have not mentioned,
and that is that fruit not very ripe should be used. A fruit
a little under ripe is best, although I have made jelly that
jellied all right of pretty ripe fruit; still for one who wants
an absolute success, the under ripe is not only much easier
to jelly, but is better flavored. — Lutheran Observer.

Preserved Strawberries. — Select firm berries and re-
move the hulls. To each pound of fruit add three-quarters
of a pound of granulated sugar; mix with the berries and
let them stand ten or fifteen minutes, or long enough to
moisten the sugar, but not to soften berries. Put them in
a granite or porcelain-lined sauce-pan and boil slowly five
or ten minutes, or until the berries are softened. Do not
stir them as that would break the berries, and do not boil
long enough for them to lose their shape. Cook one pound
of strawberries or quart only at a time. A larger quantity
crushes by its own weight. A good method is to have two
saucepans and two bowls, and leave the berries after being
hulled on a separate dish until ready for use. Then put
a quart at a time in a bowl, with sugar sprinkled through
them. While one bowlful is being cooked, the bowl refilled
and the glasses filled the other one is ready for use. In
this way no time is lost. It is well to put strawberries in
glasses. ^ One quart of berries will fill two half-pint tum-
blers. Cover the top with paraffin. Paraffin can be ob-
tained at any pharmacy. Place it in a small saucepan on
the side of the range; it melts at a low degree of heat, and
when the glass is filled with hot preserves wipe the glass
close to the fruit to free it of syrup. Cover the top with a
tablespoonful of liquid paraffin, do not move the jar until

80

it has set. This is a very easy and satisfactory way of seal-
Lutheran ( )bserver.

Strawberry Jam. — For each pound of fruit allow a
pound of sugar. Mash the fruit in the kettle, boil hard for
fifteen minutes, then add the sugar and boil for five min-
utes.— Lutheran ( )bserver.

Apple Butter. — Twelve gallons sweet fresh eider, six
gallons apples, twenty pounds sugar. Boil eider until it can
be thoroughly skimmed. Then add sugar and boil until
the eider does not separate. — Mrs. Chas. Hetrick, New
Kingston, Pa.

Quince Honey. — Three pounds sugar, one-half pint of
water, two cups grated quinces, alum large as a pea. Boil
sugar until no scum rises. Add quince and boil twenty
minutes.

Pineapple Honey. — Three pounds granulated sugar,
one pint water, a small lump of alum. Boil ten minutes.
Put in two cups grated pineapple, then boil ten minutes, or
until it jellies.

To Preserve Fruit by Cold Process. — Pack fruit in jars
or a vessel as closely as you can without injuring the fruit.
Then take one two-ounce package of compound extract of
salyx and fourteen pounds of granulated sugar. Dissolve
extract of salyx and sugar in three and one-half gallons hot
water. Let cool and strain through flannel cloth; then pour
on enough liquid to cover the fruit. Three and one-half
gallons of the liquid will cover about twelve and one-half
gallons of fruit. For preserving beans, corn and pickles
by this process, see under "Vegetables." For preserving
tomatoes to a gallon of tomatoes add one-fourth pint of the
prepared sugar salyx syrup. Then cook ten minutes or
until well scalded through the can. — Mrs. 1 1. A. Cornman.

Si

Memorand

um

82

Candies

Home-Made Candies.

The cream which forms the basis of much candy is
not difficult to make, but must be prepared with care, and
if it is made successfully, be sure the rest of your candy
will be good. A proper quantity of this fondant, or "cream,"
for the amateur to make at a time, is concocted by using
two cupfuls granulated sugar, a level saltspoonful of cream
of tartar and two-thirds of a cup of hot water. After al-
lowing the sugar to dissolve, bring slowly to a boil, taking-
care to wipe away the crystals which form, as granulation
may take place. When a little of the mixture dropped in
cold water will form into a ball, the pan must be instantly
removed from the fire. Stand the pan in cold water until
the finger can be placed in the mixture without burning.
Then with a flat wooden paddle, beat and stir until the
mass becomes a creamy consistency and white. Then
knead like dough, till soft and smooth. Below we give a
few varieties of candies that may be made from this cream.
Cut fresh marshmallows in babes. Melt again some
fondant, color it a delicate pink, violet or green with vege-
table coloring, flavor with rose, violet or bitter almonds.
Dip each half marshmallow in fondant and roll in grated
cocoanut.

For acorn creams, roll a bit of fondant in the shape of
an acorn. Melt sweetened chocolate, dip each cream in it
until the effect n\ an acorn cup is produced.

Strawberries may be made of pink fondant, a cord
covered with crystalized sugar being run through the
berry and extending for the stem. Unless these arc- to be
given to verv small children, an artificial calyx may be
added to make the effect more real. Xuts may be chopped

83

fine and rolled in the fondant, citron may be added to it,
dates may be stoned, the centre filled with the cream and
the whole rolled in sugar; layers of fondant variously col-
ored, and placed one upon the other, may be cut in squares
or any shape desired. In fact, the possibilities are endless.
Do not attempt unless you are adept, to make all your
candy at once. ( Hherwise, you will not want to look at
candy for months to come. — Lutheran Observer.

Nougat.— Two cups granulated sugar, two large cups
nuts; boil six tablespoonfuls water with sugar, as in boiled
icing, until it spins a thread; one-half teaspoon vanilla;
pour on a large platter and beat well; add nut kernels;
cut in strips one-half inch thick.

Candy. — To one pound confectionery sugar, take the
white of one eg-g, one tablespoon cold water, beat light.
Knead to the substance of a dough. Flavor with almond.
Roll out and cut in squares and decorate with nuts.

A very nice candy can be made by dividing this in three
parts. Flavor with strawberry, vanilla and chocolate. Roll
out and place layer on the other, and roll once lightly, then
cut in squares. — Miss Emma Senseman.

Saldic Taffy.— Two cups sugar, one cup water, one-
fourth cup vinegar, one-half teaspoon of cream of tartar.
No stirring allowed. Pour on a buttered pan and pull when
cold enough.

Taffy. — One pint New Orleans molasses, two civps
sugar, one-half cup butter, one tablespoonful vinegar; stir
to keep from burning; cook until brittle when put in ice
water. — Mrs. Geo. I. Uhler.

Molasses Candy. — Three cupfuls of brown sugar, one-
half cupful of molasses, one cupful of water, one-half tea-
spoonful of cream tartar, butter the size of a walnut. Bring:
to a boil, and when crisp by testing in cold water, flavor;
pour out on a buttered plate and pull to whiteness if de-
sired.

Butter Scotch. — Two cupfuls of sugar, two tablespoon-
fuls of water, a piece of butter the size of an egg. Boil
without stirring, until it hardens on a spoon. Pour out on
buttered plates to cool.

84

Ice Cream Candy. — Take two cupfuls of granulated
sugar, half a cupful of water, and add one-quarter of a tea-
spoonful of cream tartar dissolved in a teaspoonful of boil-
ing water. Put it in a porcelain kettle, and boil ten min-
utes without stirring it. Drop a few drops into a saucer
of cold water or on snow. If it becomes brittle, it is done;
if not, boil till it is. Add a piece of butter halt" as large
as an egg while it is on the fire, and stir it in. Pour in t< »
a buttered tin, and set on iee or snow t<> cool enough to
pull it white. Flavor with vanilla just before it is cool
enough to pull. Work into strands and cut into stick-.

Cream Candy. — One pound of white sugar, three table-
spoonfuls of vinegar, one teaspoonful of lemon extract, one
teaspoonful of cream tartar. Add a little water to moisten
the sugar, and boil until brittle. Put in the extract, then
turn quickly out on buttered plates. When cool, pull until
white, and cut in squares.

Cocoanut Candy. — Grate very fine a sound cocoanut,
spread it on a dish, and let it dry naturally for three days,
as it will not bear the heat of an oven, and is too oily for
use when freshly broken. Pour ounces will be sufficient
for a pound of sugar for most tastes, but more can be used
at pleasure. To one pound of sugar, take one-half pint of
water, a very little white n\ v^^. and then pour over the
sugar; let it stand for a short time, then place over a very
clear fire, and let it boil for a few minutes; then sel it one
side until the scum is subsided, clear it oil, and boil the
sugar until very thick; then strew in the nut, stir and mix
it well, and do not quit for an instant until it is finished.
The pan should not be placed on the tire, but over it. as
the nut is liable to burn with too fierce a heat.

Almond Candy. — Proceed in the same way as for
cocoanut candy, bet the almonds be blanched and per-
fectly dry, and (\i) not throw them into the sugar until
they approach the candying point.

Candied Nuts and Fruits. — Three cupfuls of sugar, one
cupful of water: boil until it hardens when dropped in
water, then flavor with lemon. It must not boil after the
lemon is put in. Put a nut on the end of a tine knitting

85

needle, take out, and turn on the needle until it is cool. If
the candy gets cold, set on the stove for a few minutes.
Malaga grapes and oranges quartered, may be candied in
the same way.

Chocolate Caramels. — Two cupfuls of sugar, one cup-
ful of warm water, one-half cupful of grated chocolate,
three-fourths of a cupful of butter. Let it boil without
stirring until it snaps in water.

Ice Cream Candy. — Take three cupfuls of granulated
sugar, one and one-half cupfuls cold water, one-fourth cup-
ful vinegar, butter the size of a walnut, boil until it will
harden in cold water, then flavor with vanilla, pour into
pans that have been buttered well, then pull until firm and
white. — Mrs. A. R. Longenecker.

Creams. — Eighteen tablespoonfuls of granulated sugar,
four tablespoonfuls of hot water; boil hard four minutes;
flavor and set dish in cold water; stir until it is sugared
enough to drop on buttered paper. Any kind of creams
may be made from this — cocoanut, peppermint, lemon or
any flavor. If this cools before one can drop it all, heat
a little more; or, if not quite hard enough, boil a little
more ; it does not spoil easily. — Miss Lotta B. Frankforter.

Molasses Taffy. — One pint molasses (New Orleans),
one cup sugar, two tablespoons melted butter, one table-
spoon vinegar, Boil without stirring until it hardens in
water. Add one teaspoon soda. Pour in buttered tins,
when cold enough pull until brittle.

Butter Taffy. — Boil three cups brown sugar, one-half
cup molasses, one-fourth cup each hot water and vinegar.
When it crisps in cold water, add two tablespoons butter,
one teaspoon vanilla. Cook three minutes. Cool on butter-
ed pans. — Miss Bessie Greenwood.

Peanut Brittle. — Shell roasted peanuts to measure one
pint. Put two pints granulated sugar on a pan, stir over
slow fire. It will lump, then gradually melt. When clearly
melted, add nuts and pour quickly on buttered tins as thin
as possible. When cold break up.— Miss Emma Senseman.

Salted Peanuts.— Take one pint of peanuts before they
have been roasted, pour boiling water over them and re-

86

move the brown skin, spread on a plate to dry; take a lump
of gutter size of hickorynut, put in pan and let melt; then
pour peanuts in ; set in hot oven until they turn a light
brown, stir occasionally; take from oven and sprinkle salt
over them. — Mrs. S. F. Tholan.

Pennsylvania Walnut Fudge. — Two cups sugar, one
cup milk, one-half cup cocoa; butter one-half size of an
egg. Boil until it strings, without stirring, then add one
teaspoonful vanilla. Beat until almost hard. Cover the
bottom of a greased tin with black walnut meats and pour
mixture over this. Mark off in squares. — Miss Emily Burr.

Fudge. — Cook three cups sugar, one cup milk and one
tablespoon butter. When sugar is melted add six or seven
tablespoons cocoa. Stir and boil fifteen minutes. Take
from fire, add one teaspoon vanilla, stir till creamy, pour
on buttered plates, cut in squares.

Vassar Fudge. — Two cups granulated sugar, one cup
of milk, one-half cup chocolate, butter size of walnut. Boil
fifteen minutes, stiring all the time. Then remove from
stove and stir until it begins to grain. Flavor with vanilla.

Chocolate Candy. — Four cups of brown sugar, one-
half cup butter, one-fourth cake Walter Baker's Chocolate
broken in pieces; one cup hot water. Boil until it will
harden in water; then beat for five minutes, pour in greased
pans ; cut in squares.

Chocolate Caramels. — Three pounds brown sugar, one
cake Walter Baker's Chocolate, one cup sweet cream, one
small bottle vanilla, butter size of a walnut. Boil until it
crisps in cold water. Cool on buttered pans and cut in
squares. — Miss Bessie Greenwood.

87

Memorand um

88

Miscellaneous

(Those marked with a star (-■') have been clipped from
Lutheran ( )bserver. |

:::To Remove Tea and Coffee Stains.— Soak the stained
fabric in cold water: spread out and pour a few drops of
glycerine on each spot. Let it stand several hours; then
wash with cold water and soap.

"To Remove Chocolate and Cocoa Stains. — Wash with
soap in tepid water.

:::To Remove Mildew. — Soak in a weak solution of
chloride of lime for several hours. Rinse in cold water.

Another. — Wet the cloth, rub on a mixture of soap and
chalk, and place the article in the sun.

*To Remove Iron Rust. — Soak the stain thoroughly
with lemon juice; sprinkle with salt and bleach for several
hours in the sun.

Another. — Take lemon juice and salt mixed together,
place on spot and lay the article in the sun. Repeat if nec-
essary.

"To Remove Fruit Stains. — Stretch the fabric contain-
ing- the stain over the month of a basin and pour boiling
water on the stain. In cold weather fruit stains can fre-
quently he removed by hanging the stained garments oul
of doors over night. If the stain has been fixed by time,
soak the article in a weak solution of oxalic acid or hold
it over the fumes of sulphur.

:::To Remove Ink Stains. — Soak in sour milk. If a dark
stain remains, rinse in a weak solution of chloride of lime.

Another. — Din the spot in pure melted tallow, wash
out the tallow .and the ink will also be removed.

:::To Remove Scorch Stains. — Wet the scorched place.
rub with soap and bleach in the sun.

89

*To Remove Vaseline Stains. — Saturate the spots with
ether and lay a cup over it to prevent evaporation until the
stain is removed. Use the ether with very great care.

*To Remove Blood Stains. — Soak in cold salt water;
then wash in warm water with plenty of soap; afterward
boil.

:::To Remove Grass Stains. — Saturate the spot thor-
oughly with kerosene, then put in the washtub.

*To Remove Iodine Stains. — Wash with alcohol, then
rinse in soapy water.

To Remove Sewing Machine Oil Stains. — Rub with
lard ; let stand for several hours, then wash with cold water
and soap.

*To Remove Pitch, Wheel Grease and Tar Stains. —
Soften the stains with lard, then soak in turpentine. Scrape
off carefully with a knife all the loose surface dirt; sponge
clean with turpentine and rub gently till dry.

*To Remove Grease Spots. — Hot water and soap gen-
erally remove these. If fixed by long standing, use ether,
chloroform or naptha. All three of these must be used
away from either fire or artificial light.

Grease spots may be removed from any delicate color
with French chalk, which is sold by all druggists. Scrape
this on the spots and rub it in somewhat; then allow it to
remain for twenty-four hours, brush off lightly, and if the
grease has not entirely disappeared, repeat the rubbing of
the chalk.

To Remove Grease Spots from Silk. — Lay the grease
spot upon a thick sheet of blotting or brown paper; place
another piece of the same paper over the -spot, and press
a moderately warm flatiron over it for a minute or two,
until the stain disappears. Rub the stained part with a
bit of soft silk or flannel.

To Wash Soiled Ribbons and Ties.— Rub carefully
through a solution of one-half teaspoonful of ammonia to
one cupful of water. If much soiled put through a second
water with less ammonia. Lay between clean white cloths
and press until dry.

90

To Restore Velvet. — When velvet gets crushed from

pressure, hold the parts over a basin of hot water, with the
lining of the dress next to the water. This will soon cause
the crushed part to assume its original form.

To Bleach Yellow Linen. — Soak in buttermilk two or
three days. Wash carefully and lay in sun.

*To Prevent Fading. — Wash goods liable to fade
should be washed in a strong solution of salt, allowing a
cup of salt to a quart of hot water. While the water is
warm put the material in, and let it lie for a time; then
take out and wash in the usual way.

*Kerosene in Washing. — Kerosene in the boiling water
whitens clothes safely, especially such as are yellow from
lying. Put in a tablespoonful to each gallon of suds.

For very yellow or grimy thing, make an emulsion
of kerosene, clear lime water and turpentine in equal parts.
Shake them together until creamy; then add a cupful to
a boilerful of clothes and boil for half an hour.

The same emulsion is very good for very dirty things,
such as jumpers, overalls, working shirts, children's
trousers. Use it in conjunction with strong suds, as hot
as the hand can bear, and rub a little directly upon dirty
grease spots. Let the clothes stand the minutes before
washing out and be sure to have the second suds and the
rinsing water as hot as the first.

*To Remove Soot Stains. — Rub the spots with dry
cornmeal before sending the clothes to the wash.

To Make a Stiff Starch. — Tut an ounce oi gum arabic
(not the powdered) in a pitcher and pour on it one-half
pint boiling water. Let the mixture remain covered over
night, and in the morning turn it into a bottle. If tightly
corked, the solution will keep for a long time. To a quart
of starch, after it has been boiled, add two tablespoons ^\
the liquid gum arabic; let the starch again come to a boil
and cook until the ingredients are thoroughly mixed, then
add a little salt to keep from sticking, ami you have a
starch that will not disappoint you, for its results are ex-
tremely satisfactory. Shirt waists when starched this way

have a clear appearance not obtained by the ordinary meth-
od of starching, and keep clean longer.

*To Prevent the Iron from Sticking. — Put a spoonful
of kerosene into the cold starch.

Washing Fluid. — One box Babbit's lye, one ounce salts
of tartar, one ounce carbonate ammonia, two gallons water,
let come to a boil, put in ingredients, add two or three
tablespoons borax. Bottle tight, use one-half cup to a
boiler of water. — Mrs. W. C. Garber.

Rosin Soap. — Twenty-four quarts soft water, six
pounds tallow, three pounds rosin, two pounds caustic soda,
put in large kettle, boil slowly about two hours. — Mrs. W.
C. Garber.

*To Clean Gilded Frames. — Gently wipe them with a
fine cotton cloth dipped in sweet oil.

*To Clean a Greasy Sink. — To clean a greasy sink, a
little paraffin oil, rubbed in with flannel, will save trouble.

*To Remove Tea Marks from China. — Ordinary tea
marks on china may be readily dissolved by scrubbing with
a soft brush dipped in salt water and vinegar.

*To Renovate Leather Chairs. — Leather chairs and tops
of writing tables are renovated by sponging them lightly
with warm soap-suds and then rubbing on the white of an
egg whipped stiff. Or, if this seems like wasting the egg.
rub over the leather a mixture of half a cup of sweet oil to
a cupful of vinegar; boil together, and polish the leather
with the useful piece of old flannel. When willow chairs
lose their natural color, it is said that a solution of chlorine
will restore it.

*To Remove Spots from Leather. — Oxalic acid, in weak
solution, is the best thing to use when removing spots from
leather. Two or three crystals of oxalic acid dissolved in
warm water, then applied with a bit of cloth to the spots,
will do the work. But one must watch closely, and, as
soon as the spot disappears, apply clear water to overcome
the acid, which is a powerful bleacher. Afterward dry the
leather with a clean cloth. This process applies as well to
ink spots that sometimes disfigure the leather covers of
books. For tan-colored sheepskin covers a saturated solu-

92

tion may be used. For any bright colored leather, the so-
lution must be much weaker. *

To Remove Soot from Carpet. — Sprinkle heavily with
salt and then sweep.

To Wash Matting. — Wipe ntf with a cloth wrung from
salt water. This will prevent from turning yellow.

To clean Kid Gloves. — Dip a fine, clean soft cloth into a
little sweet milk, then rub the cloth on a cake of soap, then
with this cloth rub the gloves.

To Clean Mica. — Clean with vinegar slightly diluted
with water. If the mica does not become clean immediately
let it remain in the vinegar a short time.

To Clean New Iron Kettles. — Boil in them one hour, a
good-sized handful of hay. Then scour with soap and sand.
Fill again with clear water and place over fire until water
boils. After this treatment they will not color anything
boiled in them.

To Clean Stovepipe.— A piece of zinc put on the live
coals in the stove will clean out the stovepipe.

To Preserve Washtubs.— When done washing turn
bottom side up and cover bottom with water. This will
prevent staves spreading apart at top.

To purify a Cistern. — When the water has an unpleas-
ant odor suspend in the water a muslin cloth containing one
or more pounds of charcoal.

To Keep Lemons. — Cover with cold water changing
wrater once a week.

Plaster Paris and Vinegar. — Plaster Paris mixed with
vinegar instead of water will not set for twenty or thirty
minutes.

A Mosquito Remedy. — Take a piece of paper rolled
around a lead pencil to form a case and fill this with very
dry Persian insect powder, putting in a little at a time and
pressing it down well with a pencil. This cartridge may be
set in a cup of sand to hold it erect. An hour before going
to bed close the room and burn one of these cartridges.
( )ne will answer for a small room, but take two for a large
room. This will effectually dispose of the mosquitoes.

To Toughen Lamp Chimneys. — Place the chimney in

93

a pot of cold water, to which some salt has been added.
Boil the water well and then cool slowly. Glass treated
thus will withstand a sudden change of temperature.

To Remove a Glass Stopper. — 1 leat the neck of the
bottle a few seconds with a lighted match.

Canned Fruit. — Canned fruit is improved by being
opened an hour or two before being used. This restores
the oxygen to the fruit.

To Preserve Cider. — Allow it to work until it has
reached the state most desirable to the taste, then add one
and one-half tumblers iA grated horseradish to each barrel
and shake up well. This prevents further fermentation.
After remaining a few weeks, rack ^\( and bung up closely
in clean casks.

WHAT HOUSEKEEPERS SHOULD REMEMBER.

That cold rain water and soap will remove machine
grease from washable fabrics.

That fish may be scaled much easier by first dipping
them into boiling water for a minute.

That fresh meat, beginning to sour, will sweeten if
placed out of doors in the cool air oxer night.

That milk which has changed may be sweetened or
rendered fit for use again by stirring in a little soda.

That boiling starch is much improved by the addition
n\ sperm or salt, or both, or a little gum arabic dissolved.

That a tablespoonful of turpentine, boiled with your
white clothes, will greatly aid in the whitening process.

That kerosene will soften boots and shoes that have
been hardened by water, and will render them as pliable as
new.

That thoroughly wetting the hair once or twice with a
solution of salt and water will keep it from falling out.

That salt fish are quickest ami best freshened by soak-
in sour milk.

'J Tat one teaspoon fnl of ammonia to a teacup of water

94

applied with a rag will clean silver or gold jewelry p

fcctly.

That salt will curdle new milk, hence in preparing por-
ridge, gravies, etc., sail should not be added until the dish
is prepared.

That paint stains that are dry and old may be removed
from cotton or woolen goods with chloroform, h is a good
plan to first cover the spot with olive oil <>r butter.

That clear boiling water will remove tea stains; pour
the water through the stain and thus prevent its spread-
ing over the fabric.

That charcoal is recommended as an absorber of g;
in the milk room where foul gases are present. It should
be freshly powdered and kepi there continually, especially

in hot weather, when unwholesome odors are most liable
to infect milk.

That by applying kerosene with a rag when yon are
about to put your stoves away for the summer, will pre-
vent them from rusting. Treat your farming implements in

the same way before- you lay them aside in the fall.

That a teaspoonful of borax put in the last water in
which clothes are rinsed, will whiten them surprisingly.
Pound the borax so that it will dissolve easily. This
especially good to remove the yellow that time gives to
white garments that have been laid aside for two or three
years.

That a good agency for keeping the air of the cellar
sweet and wholesome, is whitewash made of good white
lime and water only. The addition of glue or size, or any-
thing of this class, is only a damage by furnishing organic
matter to speedily putrify. The use of lime in whitewash
is not simply to give a white color, but it greatly prom*
the complete oxidation of effluvia in the cellar air. Any
vapors that contain combined nitrogen in the un oxidized
form contribute powerfully to the development of dis<
germs.

95

All Good Housekeepers Should Know Why Some Things

Are Done.

Why do you take milk in your tea? Most persons
would answer, because they like it that way. But the
scientists have found a deeper reason placing the custom
on purely scientific grounds, says a writer in the New
York Press. These learned ones discourse as follows:

We use sugar in our tea to prevent injury to the
coatings of our stomachs. Whenever tannic acid and al-
bumen meet, they fall desperately in love with each other,
get married and live together ever afterwards as tannat of
albumen, or leather. Now, there is tannic acid in tea and
a lot of albumen in the coating of the stomach. The tannic
acid weds as much of this as is allowed by the laws of
chemistry and so far injures the stomach.

But milk also contains albumen. When milk is added
to tea, therefore, the molecules of tannic acid select their
albumen partners from it, and as a divorce is unknown to
tannate of albumen the albumen of the stomach remains
single, and so the lining of the stomach is uninjured.

Now, you may imagine that when you mix a salad
dressing you put vinegar in because it tastes better made
that way, but you are wrong again. It is for a chemical
reason, which is as follows :

Raw vegetables are easily enough digested by cows and
horses, but with difficulty by the human stomach, because
they contain that hard, fibrous substance, cellulose. But
acids dissolve cellulose, and vinegar is an acid. That is
why we take it with salad and cabbage, and doubtless that
is why it tastes so well, for the palate is an excellent judge
of what is good for the stomach. Oil is added for the very
good reason that it protects the lining of the stomach from
the action of acid in the vinegar.

Why do we take butter on bread? Partly because
wheaten flour does not contain enough fat and partly be-
cause butter contains a trifling quantity of substances called
''extractives," which in some unknown way stimulate the
appetite and aid digestion.

96

\\ hy do we take pepper, mustard and spices? Because
they tickk- the glands of the stomach and make them work
Consequently they produce an abundant supply of digestive
jmces. The) also stir up the liver, and a stirring up of this
organ is an important thing for people who live sedentary
lives.

::A Reliable Baking Powder.— Mam housewiv<
ject to usm-- the baking powder on the market, owing to
the possibility of adulteration. Will such try the following
formula? Sift three times a quarter of a pound of flour,
a quarter of a pound of baking soda, and half a pound of
cream tartar. Store in an airtight can.

:::To Keep Tinware from Rusting.— If new tinware is
rubbed over with fresh lard thoroughly heated in the oven
before it is used, it will never rusl afterward, no matter
how much it is put in water. For stained tinware borax
produces the best results. If the teapot or coffepol is dis-
colored on the inside, lx.il it in a strong solution of borax
for a short time and all its brightness will return.

:::To disinfect Water.— In traveling, when it is im:
sible to gel boiled or filtered water, the juice of a lemon
will do quite as well. Squeeze a little into a -lass of water,
let it stand for a few moments, and the water will he thor-
oughly disinfected.

:::A Good Furniture Glue.— A good furniture -hie that
dees not harden ami which has long been in use in the
family from which the recipe is got, i> easily made. Dis-
solve five cents' worth of gelatine in five cents' worth acetic
acid and bottle.

::Worth Trying. — A new enameled or agate ware kitch-
en vessel should he tilled with clean water ami placed over
a hot fire. Just when the water begins to boil drop into it
a teaspoonful of borax and a lemon cut in half. Let the
water boil rapidly for ten minutes, then remove the ves-
sel, and (\n not empty it until quite cool. It is said this is
the best annealing process for such wares, and that it will
prevent the enamel lining from chipping, which is the only
fault that can be found in these article-.

97

-Simple Method of Sterilizing Milk. — If one cannot
procure bottles, or the proper sterilizing apparatus, which
cost about two dollars, put the quantity of food to be used
in twenty-four hours into the double boiler, and let it re-
main for ten minutes after the water in the outside com-
partment has boiled. Cover during the process. Pour the
milk into a self-sealing jar and stop the mouth with a plug
of cotton wool. Keep the jar in the ice-chest, and do not
leave the plug out after removing part of the contents.

DOMESTIC EMERGENCIES.

The suggestions which follow are confined to simple
measures which do not require the use of drugs. They
mainly touch upon emergencies which arise in the house-
hold at a time or when medical assistance cannot be imme-
diately procured. In all emergencies the first thing to do
is to send for a physician.

Fever. — Undress the person and put him to bed. Do
not cover up too warm ; he will be more comfortable with
a moderate amount of covering. Give cooling drinks ;
nothing to eat ; except milk. Bathing with Pond's Extract
will give relief.

Colic or Cholera Morbus. — Apply heat in the form of
hot water bags, or bottles, hot plates and mustard plaster
over the seat of pain. Hot baths are sometimes useful.

Diarrhoea — Dystentery. — For a simple diarrhoea, gin-
ger tea, peppermint or other warm drink will usually bring
relief. A tablespoonful of sweet oil for an adult, or tea-
spoonful for a child, will relieve irritation. For dysentery,
which follows diarrhoea, rest in bed, hot compresses, or
mustard plasters applied to abdomen and soles of feet, will
bring relief.

Vomiting. — Patient should always lie down. Give
large amounts of hot water, as hot as can be taken. Or
small bits of ice held in mouth or swallowed, or a lump of
ice against the pit of the stomach, will sometimes bring
relief. When other means fail, apply a mustard plaster to
the pit of the stomach.

98

Hiccough.— In severe attacks apply mustard plasters
over the stomach. Hot vinegar, brandy or whiskey applied
in the same manner will sometimes bring relief Let the
patient draw a deep breath and hold it as long as possible

Angina Pectoris.— Apply cold over the region of the
heart. Hot applications, such as hot water bags, hot cloths
and mustard plaster may be used where cold applical
tail. Inhale amyl nitrate.

t Asthma.— Susceptible persons should keep a supply of
suitable burning or inhaling material (asthma cigarettes!
for immediate use. If such are not at hand, saturate a piece
of blotting paper with a strong solution of saltpeter dry
and ignite; let the patient inhale the fumes. If no other
means are at hand, let the person attacked engage in some
diversion, such as smoking a cigar or pipe, reading a book
or paper, writing, etc.

Croup.— In sudden attacks the playing with a toy or
listening to a story may cause symptoms to disappear.
Keep the room warm and have water boiling jn the room
in such a way that the steam will reach the sufferer. \,»i.lv
Hannels wrung Qut in hot water to the throat and cover
with some waterproof material. Use mustard plaster on
the soles of the feet and chest (for a few minutes only).
Apply hot toot baths; if no relief, try cold. [n membran-
eous croup, slack lime in the room, allowing the patient to
inhale. Never neglect to summon a physician.
t Hernia-Strangulation.— Place the patient on his back
in bed; elevate the foot of the bed about twelve- inches'
bend the legs back toward the abdomen. Apply to the
hernia towels or cloths wrung out in hot water-" if th
do not bring relief, apple cold.

Cramps.— Bathe the part in water as hot as can be
borne; apply mustard plaster to the part affected, and to the

extremities.

_ Suppression of Urine.— \pplv hot cloths over bladder;

give warm sitz bath. Walking over a cold wet tloor or
dashing cold water on the legs and thighs will often bring
relief. &

99

THIS BOOK

was printed on the press of the

ORPHANS' INDUSTRIAL SCHOOL

Tressler Orphans' Home,

Loysville, Pa.

1907

Your Patronage is Solicited

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